Side Dishes Menu

Potatoes--baked, roasted, whipped, au gratin, done twice, French style

Stuffed tomatoes with fresh bread crumbs, garlic, fresh basil, olive oil

Broccoli rabe sauteed with garlic, red pepper flake olive oil, and lemon zest

Roasted zucchini with garlic and olive oil

Julienned vegetables--zucchini, red bell peppers, yellow squash, carrots, fennel

Steamed artichoke stuffed with fresh bread crumbs, herbs, lemon zest, parmesan cheese and olive oil

Portabella mushrooms sliced and saut� or roasted and tossed with olive oil and garlic

Creamy risotto with blanched asparagus and fresh lemon thyme

Risotto with mushrooms and cream, fresh thyme

Risotto with pine nuts and crispy pancetta

Broccoli or cauliflower, steamed or prepared au gratin

String beans almandine, steamed with lemon, or roasted with garlic

Asparagus roasted with olive oil and garlic or steamed with lemon

Corn maque choux

Oven roasted sweet potato wedges with fresh rosemary butter

Baby carrots with honey, ginger glaze

Baby bok choy with crispy shallots, garlic, and sesame seeds

Caponata--Sicilian roasted eggplant with capers, tomatoes, olives

Ratatouille

Roasted spaghetti squash with sage and olive oil