vegetarian

Portabella Raviolini with Roasted Tomato Sauce and Asiago Cheese

• Phyllo cup placed on bed of greens, tossed with lemon olive oil. Filled phyllo cup with
Kalamata olives, basil, pine nuts, sundried tomatoes, Feta cheese, roasted julienne
peppers

• Mashed Potato Martini. Either individually or on buffet with toppings

• Butternut Squash Risotto

• Puff Pastry Triangle Topped with Ragout of Wild Mushrooms – Drizzled Balsamic
Reduction and Cognac Cream

• Sun Dried Tomato Lavash Wrap Stuffed with Grilled Vegetables and Garlic Aioli cut on
bias and criss crossed over bed of Greens. Served with Sweet Potato Chips

• Black Bean Mini Tacos, Roasted Corn Cakes with Red Pepper Puree, Garlic Mashed
Potato Enchilada. Served with Guacamole and Julienne Corn Tortilla Strips

• Wild Mushroom Lasagna with Riccota and Roasted Tomato Sauce, on Bed of Fried
Spinach, Drizzled with Red Roasted Pepper Cream and Grated Parmesan

• Japanese Eggplant Coins, sliced, dipped in Panko bread crumbs with Fresh Herbs and
Goat Cheese, (Like and Oreo), Topped with Tomato Concasse or Eggplant Caviar. Served
with Bread Sticks and Tapenade.

Vegetarian

Breakfast
--Continental
--Brunch

Lunch
--Light Luncheons
--The Art of Sandwich
--Tea Sandwiches
--Wraps
--Fresh Sandwiches

Soups & Salads
--Soups
--Salads

Hors d'oeuvres
--Tapas
--Italian Tapas
--The Huntleigh
--Melting Pot
--Small Bites
--Healthy Bites
--Light Buffet

Buffets
--Salad & Sandwich
--Pasta & Deli
--Chef Attended Station

Dinners
--Traditional
--Best for Less
--Grilled in the Garden
--Progressive
--Downtown
--Poultry Dinner
--Seafood Dinner
--Beef Dinner
--Special Celebration

Desserts
--All

Theme Meals
--Wine Party
--Hawaiian Luau
--Mexican Fiesta
--Fat Tuesday
--Taste of the Bayou
--Traditional Picnic
--Gourmet Picnic

Special
--From the Oven
--Nutritional
--Vegetarian
--Winter 2008
--Elves 2008
--Rudolph 2008
--S tarlight 2008
--Graduation Celebration

Corporate Events
--Box Lunches

School Lunch
--Info
--Pricing