Vegetarian
- apple-stuffed acorn squash,
- butternut squash and noodles with coconut, lime and cilantro sauce,
- cannelloni stuffed with morels and Du Paradis cheese,
- gratin dauphinois,
- grilled asparagus with honey vinaigrette, feta and bee pollen,
- grilled asparagus with tarragon-stewed mushrooms,
- grilled ratatouille with fresh basil,
- Mediterranean stuffed peppers,
- rösti with apple sauce,
- sautéed barley with butternut squash, sun-dried tomatoes and aged cheddar,
- scalloped potatoes,
- small eggplants stuffed with chanterelles, cherry tomatoes, green onions and veal reduction,
- spaghetti squash with mushrooms, toasted pine nuts and Wabassee cheese,
- spinach, caramelized onion and feta quiche,
- spinach, mushroom, and ricotta cannelloni,
- roasted brussels sprouts and couscous,
- roasted garlic mashed potatoes,
- roasted squash with sun-dried tomatoes and goat’s cheese,
- roasted summer vegetables,
- smoked salmon stuffed potatoes,
- twice stuffed baked potatoes,
- vegetable lasagna.