Thursday, October 22, 2020

Menu 1: Roast delicata squash stuffed with spiced apple, kale, walnuts and a current-brandy-mustard sauce. Served with mashed potato and garnished with parsley.

Menu 2: Fried artichoke heart sliders with pickled cucumber and red onion. Drizzled with white barbecue sauce and served on bite-sized buns. Creamy honey-mustard coleslaw with local cabbage and carrot.

Salad: Mixed green salad with roasted beets, crumbled goat cheese, candied walnuts, and a honey-citrus vinaigrette.