Salads:
Roasted Sweet Potato, Kale, Dried Cherry, Feta Salad with Pepita Vinaigrette (gf)
Belgian Endive and Apple Salad with Smoked Almonds, Sharp Cheddar, Honey Apple Vinaigrette (gf)
Wild Arugula, Celery and Persian Cucumber Salad with Dates and Pickled Mustard Seeds (gf/df)
Soups:
Thai Red Curry and Coconut Pumpkin Soup with Cilantro Coconut Milk Drizzle (gf/df)
Vegetarian Cream of Sunchoke Soup with Toasted Pepitas (gf)
Fall Vegetable Soup with Chicken and Black Eyed Peas (gf/df)
Sides:
Butternut Squash Risotto with Fried Sage (gf)
Sweet Potato and Yukon Gold Potato Gratin (gf)
Cast Iron Skillet Honey Cornbread
Olive Oil Braised Chick Peas with Broccoli Rabe (gf/df)
Roasted Brussels Sprouts with Toasted Hazelnuts (gf/df)
Butter and Brown Sugar Roasted Acorn Squash (gf)
Roasted Fall Vegetables with Gremolata (gf/df)
Mains:
Pan Seared Scallops with Pumpkin Seed Dukkah (gf/df) *$25 supplement for 4
Grilled Swordfish with Charred Lemon Relish (gf/df)
Grilled Chicken with Pickled Sweet Potato and Mint Yogurt Sauce (gf/df w/o sauce)
Braised Chicken Thighs with Ginger, Tamari, Autumn Squash and Power Greens (gf/df)
Grilled Flat Iron Steak with Rosemary and Horseradish Crème (gf/df w/o sauce)
Bison Kuri Pumpkin Chili with Classic Accoutrements: Sour Cream, Red Onion,
Sharp Cheddar Cheese (gf)
Italian Sausage, Quinoa and Ricotta Stuffed Delicata Squash with Kale Pesto (gf)
Butternut Squash Noodles with Spinach and Cashew Cream Sauce (gf/df)
Vegetarian Italian Sausage, Quinoa, and Ricotta Stuffed Delicata Squash with Kale Pesto (gf)
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