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VEGETABLES AND STARCHES 
Steamed Broccolini Baby baked Boc Choy, sauted in a little Olive Oil and Garlic Seared Asparagus Cauliflower florets, au gratin Mushrooms, all types Petit pois and Mange Tout with new Mint Roast julienne Parsnip chips Yellow and green Zucchini, herbs du Provence Fresh Fennel confit Baked puree of Celeriac Haricots verts and caramelized Onions Bar-b-q Corn Husks "Always organic and fresh" Fingerling Potatoes red and white, boiled with Butter and Chives Rosemary roast Potatoes Creamy mashed Potatoes, Garlic if desired, or Potato and Parsnip mash Wild rice pilaf, Lavender scented, Lemon Grass infused, Jasmin, Juniper Berry flavored rices Duchess Potatoes All content within this website © 2005 Julie Gall |
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