Intermezzo Chef’s carrot mashed potatoes, mezzo mushrooms, and assorted veg

pecan and corn risotto, seared polenta & assorted vegetables finished with a balsamic glaze (vegan: without polenta)

broccoli, asparagus, spinach, and red pepper tossed in a Spanish saffron coconut cream sauce on your choice of basmati rice or fusilli noodles finished with parmesan cheese (vegan: without cheese)

mushrooms & stringless sugar snap peas seared in a mild spicy sundried tomato sauce finished with bufala bocconcini, diced tomatoes & pine nuts on linguini  (vegan: without cheese, sub coconut milk for cream and pesto)

fresh sliced tomato, sliced Spanish onion & fresh bufala bocconcini topped with fresh basil pesto, sea salt & black pepper finished with balsamic vinegar & a sundried tomato olive tapenade  (vegan: without cheese or pesto)