VEGETARIAN ENTREES: 

(1)  Eggplant Parmesan, thin sliced fresh eggplant layered with basil laced ricotta, sautéed kale, roasted garlic, and mushrooms, topped with local Wilcox tomato, a dusting of oregano, and parmesan cheese

(2)  Incan Quinoa Stuffed Roasted Portobello Mushrooms, topped with a savory roasted red pepper/corn/scallion relish, served with on a bed of sautéed spinach and tri-color local Wilcox tomatoes

(3)  Mediterranean Tabouleh Stuffed Roasted Peppers, topped with a cilantro salsa verde, served on a bed of North African roasted red pepper white beans 

(4)  Classic Spring Vegetable Lasagna, green spinach pasta layered with fresh basil ricotta cheese, toasted pine nuts, fresh spinach, yellow squash, crimini mushrooms, roasted garlic, and sun-dried tomatoes, topped with fresh mozzarella and local  Wilcox tomato    

(5)  Moroccan Stewed Chick Peas, with tri-color local tomatoes, sweet onion, roasted garlic, and red chile harissa, served with a saffron  laced whole wheat parmesan couscous with tri-color bell peppers, pistachios, and red chile dusted dried mango 

(6)  Baked Jumbo Stuffed Shells, filled with fresh basil and organic spinach laced ricotta cheese, topped with a light sun-dried tomato cream sauce and topped with shredded asiago cheese, served with sautéed zucchini, yellow squash, and grape tomatoes with fresh herbs  

7)  3 Mushroom French Ragout, fresh crimini, portobello, and shiitake mushrooms, roasted garlic, shallots, baby carrots, artichokes, white wine, fresh Herbs de Provence, and a splash of cream, served with wide lemon infused paparadelle pasta 

(8)  Oaxacan Chayote Squash Mole, slow simmered in local Santa Cruz red chile, toasted cumin, and a touch of cacao, topped with wok toasted pepitas and wok toasted sesame, served with basmati rice pilaf laced with local squash, tri-color bell peppers, and sweet corn

(9) Oaxacan Roasted Red Chile Sweet Potatoes and Black Bean Enchiladas, topped with charred pineapple Hatch green chile salsa verde, and jalapeño jack cheese; served with ranchero white beans with local Wilcox tomatoes laced with roasted garlic and cilantro.