Vegetarian Menu – Les Saisons

Vegetarian Menu

Explore pictures from the vegetarian menu.

Steamed Artichoke Flower with Farm Egg Lemon Aioli

Steamed Artichoke Flower with Farm Egg Lemon Aioli

Asparagus and Spring Onion Fritters with Herb Aioli

Warm Filo Cups Filled with Spring Leeks, Artichokes, Asparagus and Ricotta

Filo Cups with Asparagus, Leek, Artichoke and Ricotta

Roasted Sunchokes Filled with Melted Raclette, Served with Cornichon and Pickled Shallots

Raclette Stuffed Garden Sunchokes with Pickled Shallots and Cornichon

Melty Roasted Raclette Stuffed Mushrooms Served Warm

Roasted Raclette Stuffed Mushrooms

Sweet Potato and Leek Hors d'Oeuvres

Sweet Potato Leek Latkes with Sour Cream and Cranberries

Potato Pancakes with Truffle and Sour Cream

Potato Pancakes with Truffle and Sour Cream

Warm Crimini Mushrooms Stuffed with Melty English Stilton

Silton Stuffed Mushrooms

Shallot and Machego Tart Tatin

Shallot and Machego Tart Tatin

Roasted Root Vegetables in a Puff Pastry Cup with Gruyère Cheese Sauce

Root Vegetable Vol au Vent with Gruyère Mornay

Warm Sweet Potato Vichyssoise with Crisp Sweet Potato Chips and Sour Cream

Warm Sweet Potato Vichyssoise with Chips and Cream

Summer Squash Soup with Queso Fresco, Spiced Pepitas, Squash Blossoms

Summer Squash Soup with Queso Fresco, Spiced Pepitas, Squash Blossoms

Mixed roasted mushrooms in a puff pastry crust with Gruyère cheese sauce.

Wild Mushroom Vol-au-Vent with Gruyère Sauce

Asparagus Salad with Meyer Lemon Vinaigrette, Pine Nuts, Ricotta Salata

Fromage Blanc Stuffed Portobello Giant Ravioli with Tarragon Cream, Charred Asparagus, Garlic Scapes and Sweet Cicely

Brown Butter Summer Vegetables with Beurre Blanc

Lentils, Rice and Field Roast Sausage Stuffed Savoy cabbage Farcie with Roasted Romanesco and Tomato Sauce

Cabbage Farcie with Roasted Romanesco and Tomato Puree

Lemon Balm and Nectarine Preserve Mousse Mille Feuille

Lemon Balm and Nectarine Preserve Mousse Mille Feuille

Individual Rhubarb and Pink Lady Apple Crisps with Pistachio, Virgin Coconut Oil and Almond Flour Crust

Vegan Rhubarb and Apple Cobbler with Pistachio, Almond Meal and Coconut Oil Crust

Seasonal Summer Fruit Tart with Columbia Blossom Peaches and Nectarines and Plums from the Farm

Summer Peach, Plum and Nectarine Tart with Vanilla Ice Cream

Farm Egg Meringues in a Pool of Vanilla Creme Anglaise

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