3 SQUARES-Vegetarian Menus
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Spring
Breakfast
Pot de oeuf: poached ranch eggs, mascarpone, spinach 
and roasted red pepper sauce 

fresh grapefruit & blood orange spritzer

Lunch
Cream of asparagus soup, 
lemon zest and creme fraiche

Manchego-poblano pepper enchilada with tomatillo salsa

Dinner
Fresh fava bean, baby eggplant & fennel rigatoni  
with parmesan, pine nuts and clementine infused olive oil & balsamic drizzle

Finish
Strawberry gelato in blueberry tuile cone 
dipped in Valrhona bittersweet chocolate

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Summer
Breakfast
Cornmeal waffles, honey-peach compote, 
Greek yogurt, grated nutmeg, maple syrup

Lunch
Minted watermelon gazpacho

Yucatan green chili and cheese tamales,
mango-jalapeno salsa, guacamole
​and blue corn chips

Dinner
Salad of nectarines, red leaf lettuce, pistachio 
and a rose geranium dressing

Summer squash and ricotta galette with
sun-dried tomato pesto and toasted garlic chips

Finish
Lemon-basil sorbet, almond tuile cookie 
and caramelized banana flower

Fall
Breakfast
Sweet breakfast quinoa, maple syrup, almonds, 
dried apricot, apple-cinnamon ricotta

Lunch
Heirloom tomato, roasted red pepper
​and smoked paprika soup 

Grilled portobella mushroom, caramelized maui onion, 
watercress and fontina panini

Dinner
Roasted brussel sprouts and chestnuts, 
braised red cabbage, porcini salt, lemon oil

Smoked tempeh and potato sausages
with whole grain mustard

Finish
French Crepe with blood orange segments,
caramelized baby banana
​prickly pear coulis

Winter
Breakfast
Spinach, potato, kale, feta, mushroom and 
sun-dried tomato frittata muffins

Lunch
Chanterelle and oyster mushroom bisque with
 toasted hazelnuts and and Douglas Fir salt

The Best Ever 
Macaroni and Cheese 

Dinner
Haricot verts, tempura fennel, black walnut and 
chèvre salad with pomegranate vinaigrette

​Baby winter squash stuffed 
with spiced orange-cranberry grains

Finish
Dried cherry frangipane tart
Chambord Liqueur
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