As the daylight grows shorter, the cook time of our menus grows longer. The root vegetables are harvested, the oven is lit and the stews are slowly simmering. The air is flavored with the comfortable smells of home. This week’s menu has a nice balance of savory-sweet. Just a little more festive.
Platter of the Day
Chestnut Rice
Winter Baked beans
Maple roasted rainbow carrots w/pomegranate & tahini sauce
Sauteed greens
Lightly pickled cabbage, apple, kohlrabi, lemon salad
Organic field greens w/lemon poppy seed dressing
Onion & olive tartlets
Desserts
plant based delights
Chocolate chip
Strawberry thumbprints
Vanilla macaroons
Cranberry walnut ginger sables
Lemon Poppyseed Muffins
Orange hazelnut chocolate bark
Aple-blueberry-strawberry crsip
Chocolate coconut mini loags w/kahlua chocolate swirl
Pecan pie w/mulled cider crust
Double chocolate ginger cake