Join Chef Ray & D'Arcy Arpke on an exquisite Danube River cruise June 23-July 3, 2017 Learn More!

Vegetables

ROASTED ROOT VEGETABLES*
A tasteful array of beet, carrot, rutabaga, parsnip, turnip, and onion oven-roasted to caramelized deliciousness
7.75

STEAMED VEGETABLE*
Your choice of one of the following fresh steamed vegetables: Asparagus, Broccoli, or Cauliflower
7.75

CREAMED SPINACH
Steamed spinach, chopped and braised with dairy fresh cream, garlic, and herbs
7.75

SICILIAN BRUSSELS SPROUTS*
Fresh Brussels sprouts, split and pan-blackened in olive oil and garlic.
7.75

CAULIFLOWER MASH*
A delicious alternative to mashed potatoes. Steamed cauliflower, puréed with roasted garlic, Parmesan cheese, and olive oil. You won’t believe it is cauliflower.
7.75

EGGPLANT PARMESAN
A meal in itself, or a great vegetable for the table, with mozzarella, fresh basil, and homemade marinara sauce, topped with Parmesan cheese then baked to a golden perfection.
23.25

Accompaniments

POTATO DU JOUR*
Our daily preparation of potatoes.
7.75

JASMINE RICE*
Long grain rice with a naturally aromatic scent that is premium aged in the mountain highlands of Thailand.
5.50

GRANDMA MEYER’S POTATO PANCAKES
Two crispy Wisconsin-style pancakes, served with sour cream.
9.50

TRUFFLE OIL POTATOES*
Puréed and whipped potatoes enhanced with cream and white truffle oil.
10.75

*Indicates dish is gluten free or can be made gluten free