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Baked Polenta Stack: Cornmeal cakes seasoned with sundried tomatoes, garlic and olive oil. Served with an Italian ragout of roasted eggplant, leeks, onions, carrots and zucchini in a home-made tomato based marinara.

Calcutta Curry: Served with organic brown rice and roasted sweet potato. Prepared with chickpeas, carrots, onion, zucchini, tofu "chicken" strips all simmered in a coconut curry cilantro sauce. Not spicy - very delicious!