Soups
- Sweet Potato Jalapeno Bisque with corn
- Creamy Cauliflower Parmesan
Salads
- Warm Southern Chicken Salad tossed in a spicy buttermilk dressing with toasted pecans, corn, green onions and tomatoes
- Tortellini Primavera salad organic tortellini mixed with organic zucchini, yellow squash, tomato sweet peas, pesto vinaigrette
- Organic mixed greens
Entrees
- Grilled Petite New York Sirloins seasoned with Creole spices served with a Crescent City steak sauce and crispy organic onion rings
- Organic Tofu Mushroom Ragout domestic and wild mushrooms, vegetable stock, leeks and tomatoes
Sides
- Roasted Organic Red Potatoes seasoned with New Mexico Chile powder
- Steamed Organic Bluelake green beans
Desserts
- Baileys Irish Cream Cheesecake
- Vegan Chocolate Mousse
- Fresh Fruit
