Seasonal Selection
A collection of vegetarian American comfort dishes prepared with care.
Heirloom Tomato Galette
Rustic pastry folded over sliced heirloom tomatoes, fresh thyme, and a savory garlic spread, baked until golden and crisp.
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Wild Mushroom Arancini
Risotto spheres infused with forest mushrooms and herbs, lightly breaded and served with a house-made basil marinara sauce.
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Artisan Margherita Flatbread
Thin-crust dough topped with crushed San Marzano tomatoes, fresh mozzarella alternatives, and hand-torn basil leaves.
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Roasted Vegetable Pizza
Stone-baked crust featuring bell peppers, red onions, zucchini, and spinach over a garlic-infused olive oil base.
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Lentil Shepherd's Pie
Hearty French lentils and root vegetables simmered in a savory broth, topped with whipped yukon gold potatoes.
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Butternut Squash Risotto
Slow-cooked arborio rice stirred with roasted butternut squash puree, sage, and toasted pumpkin seeds for texture.
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Truffle Mac & Cheese
Cavatappi pasta coated in a creamy cashew-based sauce, finished with black truffle oil and a toasted breadcrumb topping.
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Portobello 'Steak' Dinner
Marinated and grilled large portobello mushrooms served alongside roasted asparagus and garlic smashed potatoes.
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