VEGETABLES

ROASTED  ASPARAGUS - with Rainbow Carrots

ROASTED BROCCOLINI - with Assorted Olives

GREEN BEANS - Button Mushrooms & Toasted Almonds or Candied Fennel & Pecans

BRUSSEL SPROUTS ( warm) - Tossed  in Bacon, Lemon Brown Butter or Wild Mushrooms & Cider Vinaigrette

RATATOUILLE ( warm) - with Fennel, Tri Color Peppers, Tomatoes & Eggplant

GLAZED  CARROTS - with Thyme and Pearl Onions

ANTIPASTO GARDENIA ( chilled) - Grilled, Marinated & Roasted Vegetable Display

SAVANNAH SUCCOTASH( warm) - Butter Beans, Corn, Tomatoes, Red Onion with Grain Mustard 

BRAISED GREENS( warm) -Served Classic Southern with Ham and Spices or Island Style with Coconut Milk and Peanut

ROASTED CAULIFLOWER - in Sundried Tomato Herb Butter or Beets & Parmesan

SEASONAL SQUASH MEDLEY - with Roasted Garlic, Bermuda Onions & Basil Oil

ROASTED ROOT VEGETABLES - with Agave & Spices