Vegetarian Menu Project

The Bedeck Leaf

Appetizers

Cinnamon Chips with Fruit Salsa

Salsa made with fresh kiwis, apples and berries makes for a sweet, succulent treat served on homemade cinnamon tortilla chips ~7

Tomato Bruschetta

Topped with balsamic vinegar and fresh basil ~6

Stuffed Mushrooms

Cream cheese and parmesan satisfied grilled mushrooms ~7

Squash Crostini ~ Vegan

Rich and creamy squash dip sits atop a crispy crostini ~6

Vegetable Quesadillas ~ Vegan

Whole wheat tortillas filled with fresh spinach leaves, mushrooms, bell peppers, vegan mozzarella and topped with cashew sour cream ~8

Soups & Side Salads

Creamy Carrot Coconut Soup ~ Vegan

Elegantly made coconut milk and carrot blend ~8

Cabbage and Cilantro Soup ~ Vegan

Inspired by the flavors of India and spiced with a hint of Cilantro ~8

Vegetarian Bean and Barley Soup

A blend of winter vegetables in a hearty barley soup ~8

Cucumber Lemon Side Salad

Sliced cucumbers mixed with lemon yogurt and mint ~7

Raita Side Salad

Traditional Indian salad made of Tomatoes, Cucumbers mint and yogurt ~7

The Bedeck Leaf

Salads

Green Summer Leaf Salad ~ Vegan

Finely chopped iceberg lettuce, accompanied by a handful of mixed green leaves, topped with pumpkin seeds, sunflower seeds and pine nuts ~9

Salad Lucoise

Braised Tofu, green beans, tomatoes, and new potatoes tossed in walnut oil and balsamic vinegar ~10

Crunchy Green Salad

Chopped iceberg, spinach leaves, onions, cucumber, and green peppers topped with a cider vinegar dressing ~9

Entrees

Miso Sesame Winter Squash ~ Vegan

Sautéed winter squash and vegetable medley in a miso sauce with orange zest ~13

Broccoli Basil Mac & Cheese

Homemade style macaroni