Vegetarian Menus

Vegetarian Hors D’Oeuvres

Stuffed Mushrooms – Florentine or Tapenade
Spinach Cheddar Strudel
Spinach Eggplant Strudel
Kabobs – Roasted Vegetable or Tortellini
Mini Potato Pancakes
Mini Sweet Potato Pancakes
Potato Pancake
Vegetable Ala Greque
Crudite
Fruit & Cheese
Bruschetta
Vegetable Antipasti
Asparagus Tarts
Giant Marinated White Beans
Sun-dried Tomato Squares
Phyllo Pastries – Cabbage, Potato or Wild Mushroom
Stuffed Cherry Tomatoes
Stuffed Baby Vegetables
Spicy Eggplant Puree on Red Pepper Pieces

Vegetarian Dinners

SOUPS
Red Lentil Tomato
Potato Buttermilk
Asparagus Mushroom
Butternut Squash or Carrot
White Bean Vegetable
Gazpacho
Strawberry
Senegalese (Apple Curry)
Corn Black Bean Chowder
Wild Mushroom
Garlic

SALADS
Spinach, Kumquat, Brazil Nut with Lemon French Vinaigrette
Red Onion, Grapefruit, Tomato and Red Leaf with Tri-Citrus Vinaigrette
Beet & Green Bean Salad with Scallion Balsamic Vinaigrette
Mixed Greens, Red Pepper, and Walnuts with Roasted Onion Dressing
Arugula, Orange, Roast Walnuts & Goat Cheese with Tri-Citrus Vinaigrette
Vegetable Antipasti
VEGETARIAN ENTREES
Mediterranean Vegetable Couscous Stuffed Red Peppers, Green Beans with Roasted Garlic
Green Peppers with Lentil Goat Cheese Stuffing & Grilled Tomato
Vegetarian Stuffed Cabbage with Garlic Mashed Yukon Potatoes
Escalivada Polenta (Polenta topped with Catalan Roasted Vegetables, Warmed Sherry Vinaigrette
Zucchini Loaf over Tomato Basic Risotto & Corn Pudding
Portobello Moussaka
Lentil Loaf with Baked Acorn Squash & Roasted Vegetables
Mushroom Tofu Stroganov over Brown Rice Pilaf
Whole Grain Crepes
– White Bean Fricassee / Sweet Potato Carrot Turnip Whip / Broccoli
– Hominy Vegetable/Carrot Pudding & Dirty Rice
Portobella Au Poive with Asparagus, Mashed Yukon Gold Potatoes, & Roasted Red Onions
Vegetable, Brazil Nut & Tofu Stir Fry over Rice or Cellophane Noodles
Roast Vegetable Whole Grain Lasagne
Spaghetti Squash with Fresh Basil Tomato Sauce, Roasted Garlic, Sauteed Broccoli Rabe
Steamed Vegetables with Assorted Dipping Sauces
ACCOMPANIMENTS

Herbed Roasted Potatoes
Brown Rice and Beans
Tomatoes Stuffed with White Beans
Black Bean Relish
Wild Rice Pilaf
Honeyed Sweet Potatoes
Mixed Grain Pilaf
Braised Red Cabbage
Vegetable Medley
Roasted Vegetables
Brussel Sprouts and Chestnuts
Broccoli
Asparagus

Contact Chef Linda Jacobs at 215-321-7980 or email linda@buckscountychef.com.