Starting today, Isabella‘s Chef Michael Cappon is introducing a Vegetarian Menu of Mediterranean inspired dishes. Menu highlights include Valdeon, Fig & Cracked Pepper Crème Brulee ($10); Red Lentil & Quinoa Salad with Marinated Tofu ($16); And Crispy Harissa Marinated Organic Seitan with moroccan couscous, spring vegetable salad and local organic yogurt ($17). Chef Cappon’s Vegetarian Menu will be available through the month of April.

“Isabella has many guests that lead the vegetarian lifestyle,” explains Chef Michael Cappon. “We want them to come to Isabella, have a full dinning experience and not have to pick from a few select items. I believe it is the next step for Isabella, as it flows with caring for the environment, as well as taking our food to the next level.”

Moving forward, diners can expect to see many vegetarian options, as Chef Cappon continues to incorporate seasonal vegetarian dishes into his daily menu. Isabella’s a la carte menu is also available. For reservations call 484-532-7470.

Isabella’s Vegetarian Spring Menu:

Small Plates

Valdeon, Fig & Cracked Pepper Crème Brulee 10
a savory cracked pepper, fig & valdeon blue cheese crème topped with an arugula and spiced almond salad

Toasted Chili Tofu 8
crispy organic tofu, marcona almond and saffron crema

Spring Vegetable and Goat Cheese Gratin 9
local goat cheese, asparagus, fennel, fresh basil with artisan bread

Main Plates

Red Lentil & Quinoa Salad with Marinated Tofu 16
spiced red lentils, quinoa, fennel, cucumber, radish, watercress, ricotta salata, aged balsamic, extra virgin olive oil topped with herb marinated tofu

Crispy Marinated Seitan 17
harissa marinated organic seitan, moroccan couscous and spring vegetable salad, topped with local organic yogurt