Thursday, November 8th, 2018

Meal 1: Grilled sweet potato with warm apple-pear compote. Served with a shaved Brussel sprout Caesar salad.

Meal 2: Mushroom, hazelnut, and chickpea tartlets. Served with wild rice pilaf and garnished with fried sage and an apple cider glaze.

Salad: Broccoli and cauliflower salad with dried cranberries and a sweet shallot dressing.