Vegetables Menu

1. Grilled Asparagus
With red roasted peppers and prosciutto de parma

2. Artichoke Barigoule
Traditional French stew of artichokes, tomatoes, fennel and tomatoes.

3. Haricot Verts (French Cut Green Beans)
Haricot vert sautéed with shallots and chicken stock tossed with pine nuts.

4. Wild Mushroom Ragout
Portobello and seasonal wild mushrooms cooked down with garlic, onions, and port wine

5. Braised Brussels Sprouts
Brussels sprouts braised with red wine, shallots, and pancetta.

6. Classic Ratatouille
Traditional combination of eggplant, tomatoes, zucchini, squash, and garlic.

7. Blanched Sugar Snap Peas
Lightly blanched sugar snap peas tossed in a citrus buerre blanc.

8. Honey Glazed Carrots
Carrots in a honey and Cointreau glaze spiced with cumin.

9. Roasted Root Vegetables
Roasted seasonal root vegetables including; parsnips, rutabaga, beets, and turnips.

10. Stewed Fava Beans
Fava beans stewed with spicy sausage, onions, garlic, and peppers.

11. Braised Red Cabbage
Red cabbage braised in red wine, with bacon, onions, apples.

Office 301-869-5335 Fax 301-869-5338