Vegetarian

Baked Ricotta Blintzes with Fresh Cherry Sauce

Chocolate Covered Strawberry Martini

Rose and Almond Pot de Crème

Broccolini, Corn, and Shrimp Quinoa with Olive Oil Lemon Garlic Dressing

Coconut Macaroon Sandwiches with Lime Curd

Stuffed Mushroom Caps

Date and Walnut Zucchini Loaf

Oatmeal Spice Cookies with Maple Glaze

Beet Bundt Cake

Cardamom Pancakes with Rhubarb Cream and Raspberries

Souffled Cheddar Egg Nests

Oven “Fried” Goat Cheese

Popcorn Chive
Blossom Cupcakes

Chocolate & Amaretto Mousse in Almond Lace Bowls

Banana Pecan Oatmeal Brulee

Sesame Snaps

Ginger-Sesame Bok Choy

Fresh Herb Flatbreads

Caprese Salad in Phyllo Baskets with an Olive Tapenade Vinaigrette

Pomegranate Yogurt Bowl

Agnolotti with Sage Walnut Cream Sauce

The Dark Knight Cake

Black Forest Bark

Roasted-Garlic Souffle

Orzo Stuffed Peppers