Vegetarian Entrées


The Veggie Stack created by Chef Tony Gomez


 Orzo, Risotto Style.  Slowly cooked orzo with minced shallots, dry white wine, seasoned and served mixed with parmesan cheese.

Vegetable Lasagna. Layered sheet pasta with meatless tomato sauce, spinach, ricotta or tofu, and grated parmesan cheese.

Fettuccine Alfredo.  Traditional fettuccine in a buttery-creamy sauce, seasoned with a hint of nutmeg, and served with fresh grated parmesan cheese.

Pasta with Pesto. Tagliatelle pasta with garlic, basil, Parmesan and olive oil.

Farfalle with Cream & Parmesan. Farfalle (bow tie) pasta with baby peas, in a creamy Parmesan sauce.

Conchiglie with Marinated Artichokes. Large sea shell pasta with marinated artichokes, onion, garlic, tomatoes, parsley, season with oregano and Parmesan cheese.


Stir-Fried Tofu with Bell Peppers.  Extra firm tofu stir-fried in peanut oil with colored bell peppers, garlic, fresh ginger, white wine and soy sauce.

Braised Tofu with Eggplant and Shiitakes.  Sliced shiitake caps, fresh ginger, garlic, diced eggplant, tofu braised in vegetable stock.

Vegan Bean Burritos. Burrito with red beans, corn kernels, diced bell peppers, minced cilantro and spicy salsa wrapped in gluten-free tortillas and served with cashew sour cream.

Tandoori Spiced Sweet Potato and Lentil Curry.  A seasoned mixture of red lentils, sweet potatoes, tomatoes, carrots, onions, with cumin, ginger, curry, garam massala and served with Naan bread.

Eggplant Parmesan.  Eggplant slices dipped in egg and bread crumbs layered with marinara sauce, mozzarella and Parmesan cheese.

Greek-Inspired Spaghetti Squash.  Strands of baked spaghetti squash with feta cheese, onion, tomato, olives and basil.

Go Back to Entrées