For the Vegetarian

Pan Fried Polenta Cakes with Sauteed Leeks and Shitake Mushrooms topped with Shaved Parmesan Cheese
Creole Stuffed Baby Eggplant
Cabbage Stuffed with Cracked Wheat, Dried Apricots, Pine Nuts, Roasted Butternut Squash and Gorgonzola Cheese topped with a Light Bleu Cheese Sauce
Pankow Crumb Roasted Red Pepper stuffed with Goat Cheese, Spinach and Artichoke Hearts