Here, a variety of vegetables are grilled together until charred and smoky, then briefly tossed in a saute pan with some tomatoes, garlic and vegetable stock. Served over the grilled polenta, this is one of the best vegetarian dishes I have ever developed.

Vegetable ragout of grilled peppers, onions, zucchini, and mushrooms tossed with tomato confit, garlic, and stock
Grilled polenta
Romaine with house-made Caesar dressing
Bread Chez Edouard

Another slice of the strawberry tart!