Thursday, October 25th, 2018

Meal 1: Chicken tinga tacos with salsa roja, queso cotija, cilantro, radish, and lime on corn tortillas. Served with black beans and spiced winter squash.

Meal 2: Roast beef over celeriac-potato puree with a horseradish and roasted garlic cream sauce. Garnished with fava greens and parsley.

Salad: Kale salad with a Mediterranean dressing, chopped heirloom tomatoes, red onion, and local Monteillet feta.