I used to be a chef in a fine dining restaurant. The head chef was a bit (understatement) of an @rse, which is one of the reasons I'm no longer a chef. Anyway, he never had any time for veggie dishes on our TDH menu. I remember one week he had some concoction of beetroot, pasta and potato. I never fully understood that one? Basically, there would always be one vegetarian option on the menu, which I personally don't think was enough. Therefore, I always made sure we had plenty of back up options in case our customers didn't like the menu choices. This wasn't difficult; it just involved a little imagination using the prepared food that we already had in place. I should also add that I'm not a vegetarian.