Holy Cow Foods - Organic Vegetarian Food In Eugene Oregon

Regional Fish Feast

Basic Menu

Pacific Salmon - steamed with lemon and herbs. Many other styles of preparation available; many depending on facilities available.
Wild & Basmati Brown Rice - with hazelnuts, and scallions or with pinenuts and fennel. Served hot, or cold as salad with balsamic vinaigrette.
Roasted Winter vegetables or riotous summer veggies - sautéed to perfection on location (seasonal).
Green seasonal salad: assortment of greens and mesclun mix, slivers of red cabbage, and carrot, cherry tomatoes, edible flowers. Two dressings from raspberry vinaigrette, lemon tahini, Italian vinaigrette, ginger sesame miso, maple mustard, Greek vinaigrette, garlic pesto, or ranch. Many variations on salad possible.
Cheese torte & brie
Double seeded French bread or artisan breads

Basic Menu

Scaloppini of Salmon - Wild Alaskan salmon stuffed with wild morel mushrooms, and fluffy couscous, baked with fresh rosemary.
Oregon Wild Mushroom Fillo Pouches Fillo pouches - filled with four kinds of fresh, wild mushrooms: Chantrelles, black trumpet, hedgehog, and yellowfoot.
Harvest Kebobs - A rainbow of fresh veggies skewered and grilled with pesto.
Wild & basmati rice pilaf - with fresh fennel and pine nuts.
Salad Greens with raspberry viniagrette
Artisan breads with chesses

Basic Menu