Penne pasta with pesto sauce and grilled asparagus.

Mixed mushrooms ragout, olives, capers, and a touch of coconut cream with vegan parmesan.

Layered pasta with eggplant, tomato sauce, and vegan mozzarella.

Tomato sauce, vegan parmesan and basil.

Broccoli rabe, garlic and olive oil sauce.

Kalamata olives, onions, capers, garlice, and pepper flakes in tomato sauce.

Caramelized onions and avocado salsa verde served with sweet potato fries.

Zucchini, cauliflower, and squash in a tomato sauce over risotto.

Portobello mushrooms, dried mushrooms, lemon grass stock, coconut cream, olive oil finished with thyme, and vegan parmesan.

Vegetables soup.

Bean soup.

Mixed greens, cherry tomatoes, chickpeas, olives, and tofu with balsamic vinegar.

Yellow and red beets, vegan chive cream cheese, string beans, arugula, and hazelnuts.

Mesclun leaves, pears, cranberries and candied walnuts in raspberry vinaigrette.

Baby spinach, vegan classic semi soft chive cream cheese and croutons with balsamic vinegar.

Vegan mozzarella cheese and tomato sauce.

Tomato sauce, mixed vegetables, and vegan mozzarella

Yellow squash, zucchini, spinach, and vegan ricotta cheese.

Chocolate souffle with liquid chocolate heart.

Roasted garlic, pepper, and caramelized onions puree.

Rubbed with roasted garlic, avocado, and grilled portobello mushroom.

Mixed vegetables, carrots, zucchini, yellow squash, broccoli, string beans in garlic and olive oil

Asparagus, zucchini, yellow squash, and grape tomatoes.