VEGETARIAN ANTIPASTO

Grilled Eggplant, Zucchini, Sweet Peppers, Fennel, Portobellos and Asparagus, Roasted Plum Tomatoes, Capunata, Marinated Mushrooms, Artichokes, Olives and and Pickled Peppers. Black Olive Tapenade, Romesco Sauce, White Bean and Lemon Puree and Eggplant Artichoke Salad with a basket of Crostini, Flatbreads and Bread Sticks