Spaghetti Ubriachi
Thin spaghetti pasta cooked in red wine topped with fresh herbs, tangy capers and parmesan cheese.

Blue Cheese and Asparagus Pasta
Penne pasta teamed with fresh asparagus tips and a velvety blue cheese cream sauce.

Thai Peanut Pasta
Bow tie pasta, shredded carrots, and green peas in a creamy Thai peanut sauce.

Pesto Pasta
Basil pesto tossed with bow tie pasta, sun-dried tomatoes and sliced black olives.  Topped with crumbled goat cheese and toasted pine nuts.

Vegetable Lasagna
Lasagna pasta teamed with fresh vegetables, ricotta, Parmesan and mozzarella cheeses, topped with your choice of marinara or Alfredo sauce.

Black Bean Lasagna
Seasoned black beans layered with lasagna pasta, ricotta cheese, piquant tomato sauce and topped with mozzarella cheese.

Tortellini Marinara
Cheese-filled tortellini teamed with marinara sauce and Mozzarella cheese.

Chile Relleno
Cheddar cheese, Monterey-Jack cheese, eggs and green chilies baked into a puff
topped with tomato salsa.

Macaroni and Cheese
Rich cheddar cheese teamed with elbow macaroni.

Spinach Crepes
Nutmeg-scented spinach, fresh herbs, and two cheeses wrapped in a crepe and topped with a sour cream-cheese sauce.

Spinach and Artichoke Hearts
Nutmeg-laced spinach, artichoke hearts, and water chestnuts baked with two cheeses.

Spanikopita
Greek pastry filled with spinach, ricotta, Feta and Parmesan cheeses and fresh herbs.

Eggplant Mozzarella
Lightly breaded eggplant layered with fresh mozzarella cheese and sliced tomatoes
topped with marinara sauce and freshly grated Parmesan cheese.

Beaufort Tomato Pie
Flaky pastry shell filled with sliced fresh tomatoes, herbs and Cheddar cheese.

Vegetable Casserole
Fresh asparagus spears, baby corn, broccoli florets, shredded carrots, mushrooms, yellow squash, minced onion and water chestnuts in a creamy sauce.

Salad Wrap
Flour tortilla filled with seasoned salad greens, shredded carrots, diced cucumbers,
and grape tomato halves.