3 SQUARES-Vegetarian Menus
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Spring
Breakfast Pot de oeuf: poached ranch eggs, mascarpone, spinach and roasted red pepper sauce fresh grapefruit & blood orange spritzer Lunch Cream of asparagus soup, lemon zest and creme fraiche Manchego-poblano pepper enchilada with tomatillo salsa Dinner Fresh fava bean, baby eggplant & fennel rigatoni with parmesan, pine nuts and clementine infused olive oil & balsamic drizzle Finish Strawberry gelato in blueberry tuile cone dipped in Valrhona bittersweet chocolate |
Summer Breakfast Cornmeal waffles, honey-peach compote, Greek yogurt, grated nutmeg, maple syrup Lunch Minted watermelon gazpacho Yucatan green chili and cheese tamales, mango-jalapeno salsa, guacamole and blue corn chips Dinner Salad of nectarines, red leaf lettuce, pistachio and a rose geranium dressing Summer squash and ricotta galette with sun-dried tomato pesto and toasted garlic chips Finish Lemon-basil sorbet, almond tuile cookie and caramelized banana flower |
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Fall
Breakfast Sweet breakfast quinoa, maple syrup, almonds, dried apricot, apple-cinnamon ricotta Lunch Heirloom tomato, roasted red pepper and smoked paprika soup Grilled portobella mushroom, caramelized maui onion, watercress and fontina panini Dinner Roasted brussel sprouts and chestnuts, braised red cabbage, porcini salt, lemon oil Smoked tempeh and potato sausages with whole grain mustard Finish French Crepe with blood orange segments, caramelized baby banana prickly pear coulis |
Winter
Breakfast Spinach, potato, kale, feta, mushroom and sun-dried tomato frittata muffins Lunch Chanterelle and oyster mushroom bisque with toasted hazelnuts and and Douglas Fir salt The Best Ever Macaroni and Cheese Dinner Haricot verts, tempura fennel, black walnut and chèvre salad with pomegranate vinaigrette Baby winter squash stuffed with spiced orange-cranberry grains Finish Dried cherry frangipane tart Chambord Liqueur |
