Vegetarian Dining at The Cliff House
Angel Hair Pasta topped with Asparagus Tips, Baby Carrots, Red and Yellow Peppers, Diced Tomato, Artichoke Hearts, Garlic, Fresh Herbs, Buerre Blanc
Seasonal Vegetable Lasagna †
Zucchini, Summer Squash, Portabella Mushroom, Grilled Onion, House Smoked Tomato, Asparagus, Shishito Pepper, Roasted Bell Peppers, Balsamic Marinade, Fresh Mozzarella, Roasted Garlic Oil
Blus Beet Filet †
Blue D' Auvergne Cream, Truffle Fries, Braised Baby Carrots
Fuax Scallop †
Grilled Parmesan Lime Baby Corn, Arugula, Roasted Pepper Coulis
A 20% Service Fee will be added to parties of five or more.
† Indicates Gluten Free (Our chef will be happy to prepare additional Gluten Free Dishes upon request).
- Executive Chef Justin Boudouin
- Executive Sous Chef Philip Meyer
- Pastry Chef Angela Ippolito