November 18, 2019

– Turkey Vegetable Soup + Stuffing Croutons
– Roasted Garlic New Potatoes With Rosemary Butter
– Brown Sugar Candied Baby Carrots
– Truffle-Roasted Brussels Sprouts + Pancetta + Parmesan Cheese
– Saffron Rice Pilaf
– Mushroom Wellington *V
– Green Corn Tamales + Pico Del Gallo + Cilantro Crema *V, GF
– Blackened Salmon + Park Citrus Beurre Blanc + Avocado *GF
– Mimosa-Brined Roasted Duck + Blackberry Pan Jus
– Chef-Carved Cranberry Herb Pork Loin Roulade + Green Peppercorn Demi Glacé

v – vegetarian, vg – vegan, df – dairy free, gf – gluten free

«
»