Here's a sample of our delicious vegetarian based menus and recipes created by Head Chef Melissa Friesen

Winter 2010

Made fresh daily, our set menu guarantees you are receiving whole fresh foods. We support vegetarian based cooking, organically grown, sustainable and local foods whenever possible. We refrain from cooking with white sugar, white rice, white flour, and we are proud to say we are animal protein free. We support the United Nations call to action to reduce our carbon footprint by elimating consumption of any products from animal factory farming.

Breakfast:

• Blueberry Ginger Buckwheat Pancakes
  
• Spinach Tomato Frittata
  
• Buckwheat Crepes with Roasted Banana & Fruit Compote
  
• Breakfast Smoothie Bar (each Wed)
  
• Grail's Great Homemade Granola (a favorite)
• Quinoa Porridge with Carmelized Apple
• Farmer's Omlette made with free range eggs and Pinto Salsa
  

Lunch Appetizers:

• Parsip Soup with Broccoli Sprouts
• Dairy free Cream of Asparagus Soup
  
• Fall Harvest Vegetable Soup
  
• Arame Salad with Toasted Pine Nuts
  
• Creamy Leek & Fennel Soup
  
• Tomato Vegetable Lentil Soup
  
• Beet Borsch with Cashew Sour Cream
  

Lunch Mains:

• Tahini Garlic Power Patties with Cumin Roasted Sweet Potatoes & Celery Root
  
• Sweet Chili Lime Marinated & Roasted Tofu on Quinoa with sauteed Collard Greens
  
• Goat Cheese, Spinach & Roast Vegetable Wrap with Coleslaw
  
• Crispy Sesame Tempeh Stirfry
  
• Kale & Quinoa Stuffed Tomato with Endive mixed Green Salad & Vinaigrette
  
• Y’ves  Teriyaki  Wraps with Dijon Apple Cider Vinaigrette on mixed Greens

Dinner Appetizers:

• Roasted Tomato Basil Soup
• Roasted Fennel & Tomato Confit
• Green Bean & Pomegranate
  Salad
• Roasted Garlic Soup
• Swiss Chard, Kale & Cauliflower Soup
• Shitaki Ginger Miso Soup
• Maple Glazed Cabbage Greens with Pecans

Dinner Mains:

• Portobello Caps with Eggplant Cream  and Roasted Tomato & Zucchini
• Smokey Vegetarian Chili with Buckwheat Cornbread
• Portobello Filet with Spiced Quinoa &  Asparagus Sauté
• Fettuccini Cashew Alfredo  topped with Seasonal Vegetables & Mixed Greens
• Roasted Vegetable Lasagna (zucchini “Noodles” Cashew “Cheese)
• Southwestern Vegetarian Stew on Dark Mustard Greens with Nann Bread
• Sun-dried Tomato & Basil on Soba noodles

Desserts:

• Fig & Pear Tart
  
• Dr. Haas Banana N'ice Cream
  
• Chocolate Lovers B-Raw-Nie
  
• Coconut Cream Pie
  
• Live Carrot Carrot with Vegan Cream Cheese
  
• Autumn Fruit in Papillote
  
• Almond Chocolate Pudding
  

You can purchase either of the Grail Springs books to find many of these exciting yet simple recipes