Italian, Vegetarian

Italian Vegetarian Menu

ANTIPASTO PLATTER

Grilled Baby Asparagus, Parmigiano Reggiano

Roasted Sweet Red Peppers

Tapenade

Roasted Balsamic Fennel

Cheese Assortment

Breadsticks and Crostini

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SALAD (served with basket of warm Italian bread and butter)

Classic Caesar

Caesar

OR

Panzanella

(Bread Salad)

SOUP

Minestrone

Chef’s choice of market fresh vegetables/ Bodega Bay potatoes/ Rancho Gordo beans,

OR

4-Bean Pasta e Fagioli

ENTREE

Eggplant Parmigiana

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topped with Pt. Reyes hand-pulled, fresh mozzarella

served with Polenta

OR

Vegetarian Lasagna: riced cauliflower, broccoli, carrots / handmade pasta/ Pt. Reyes hand-pulled fresh mozzarella / Bellwether Farms Ricotta

Dessert

Huosemade Cannoli/ fresh Napa Valley ricotta

cannoli-tay

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Healthy Menu Options, Latin Cuisine, Mexican Specialties, Vegetarian

Vegetarian Mexican Dinner Menu

 Allow our sommelier to recommend a wine pairing (service available upon request).

APPETIZERS

Black Bean Dip topped with Pico de Gallo and Panela Cheese

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Empanadas- filled w/sweet potato/goat cheese, chopped pecans

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and a hint of green onion, baked to a golden brown, served with chipotle aoili

SOUP

Sopa de Lentejas on Piña, Peras y Plantanos

Lentil Soup with Pineapple, Pears and Plantain

OR

Chilled Avocado Soup

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(made without cream)

OR

Mexican Gazpacho

SALAD

Roasted Mushroom Salad

with sun-dried tomato/chipotle vinaigrette

OR

Kale Caesar

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(did you know that the Caesar Salad was invented in Tijuana?!)

ENTREE

Pipian Verde con Verduras y Chochoyotes 

Similar to Mexico’s famous moles, the term “pipianes” in its broadest use refers to sauces made with seeds, nuts or grains. This dish combines raw (green) pumpkin seeds, tomatillos, jalapeños, and sesame seeds. We serve it with chayote, calabaza (Mexican white zucchini), green beans and carrots with Masa dumplings

OR

Vegetable Paella

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Saffron rice, house-roasted red and yellow peppers, sugar snap peas, wild mushrooms, cauliflorets, and roast artichoke hearts

Enchiladas de Espinaca y Queso de Cabra 

Enchiladas with Spinach and Goat Cheese. For this dish (recipe courtesy of Iliana de la Vega of Austin’s El Naranjado) we add pinenuts for texture and top off our enchiladas with a salsa made from chiles moritas

OR

Calebazita Rellena

25 - Calabacitas rellenas (1)

Stuffed Mexican White Zucchini

Served with Frijoles Negros a la Olla (black beans stewed for 24 hours in a clay pot, which imparts a subtle but distinctive flavor)

and

Arroz Verde

White rice flavored with mild poblano chiles and cilantro

Handmade Corn Tortillas

(see photos top of page)

DESSERT

Flan de Elote (Corn custard)

Cafe a canela