Vegetable Strudel: $20.15

Roasted seasonal vegetables rolled in phyllo pastry and baked to perfection, served with a saffron cream sauce with fried leeks

Stuffed Portabella: $20.15

Sauteed wild mushrooms, garlic and thyme, finished with asiago cream

Wild Mushroom Fettuccini: $20.15

This earthy cream sauce is accentuated with a drizzle of white truffle oil

*Cappellini Pomodoro: $20.15

Cappellini tossed with tomato sauce, garlic, onion, basil and fresh spinach

Cappellini Con Spinach: $20.15

Tossed with sun dried tomato, fresh tomato, capers and asiago cream

Wild Mushroom Puff Pastry: $20.15

Sauteed oyster, shiitake, porcini and baby bels with shallots and greeen onion with a sherry cream

*Phyllo Wrapped Roasted Mushrooms: $20.15

In a tomato concasse accompanied by tiny new potatoes

*Eggplant Napoleon: $20.15

Layers of grilled eggplant, tomatoes, peppers, and sauteed spinach with a balsamic redution

Swiss Chard and Walnut Cannelloni: $20.40

Braised Swiss chard, roasted walnuts with ricotta cheese in fresh pasta and red wine marinara

*Brasied Fennel with Lentils: $20.40

Delicately braised fennel atop lentils with carrot compote

Roasted Vegetable Lasagne: $20.40

With Ricotta cheese and basil cream sauce

*Indicate Vegan Entrees