Vegetarian and Vegan

Penne pasta tossed in a luscious tomato vodka sauce, topped with shaved Parmesan.

Grilled eggplant and squash rolled around roasted vegetables and topped with marinara.

Baked portabella mushroom cap filled with seasonal pilaf and melty plant-based cheese.

Earthy mushroom medley in marsala wine sauce over creamy polenta cakes with cashew crème.

Rich and savory mushroom and lentil ragu served over penne pasta.

Golden pastry wrapped around roasted beets, goat cheese, and herbed mushroom filling.

Tempeh, jackfruit, mushrooms, and white beans braised with herbs and served with crusty bread.

Jumbo pasta shells filled with whipped ricotta, baked in house marinara.

Roasted eggplant, squash, and spiced lentils layered with a creamy béchamel topping.