Thursday, March 7th, 2019

Meal 1: Tamale pies with chicken, green chili, pinto beans, and sweet corn. Garnished with spring onions, cilantro, and sour cream. Served with a side salad and house made buttermilk ranch dressing.

Meal 2: Pork loin stuffed with kale, roasted red pepper, crushed almonds, and Parmesan. Served with garlic mashed potato and a sherry pan sauce.

Salad: Winter green and citrus salad with sliced orange supreme and zante currants. Dressed with a shallot vinaigrette.