Thursday, November 15th, 2018

Meal 1: White bean, chicken, and vegetable soup. Served with corn bread and drizzled with basque pepper honey.

Meal 2: Grilled tri-tip with a roasted pepper compound butter. Served with cheesy potato and kale gratin.

Salad: Mixed green salad with buttermilk ranch dressing, spicy pickled red onions, and toasted walnuts.