Meal 1: Cider glazed pork tenderloin with warm apple-pear compote. Served with a shaved Brussel sprout Caesar salad.
Meal 2: Roast chicken with a mushroom and hazelnut pan sauce. Served with wild rice pilaf and garnished with fried sage.
Salad: Broccoli and cauliflower salad with crumbled bacon, dried cranberries, and a sweet shallot dressing.
November 8 @ 00:00
00:00 — 01:00 (1h)