November 18, 2019

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– Vegan Winter Squash Soup *V
– Marbled Pumpkin Whipped Mashed Potatoes + Spiced Candied Walnuts *V,GF
– Truffle-Roasted Rosemary Tomatoes & Spinach + Toasted Almonds *V,GF
– Lemon-Roasted Baby Carrots & Asparagus *V,GF
– Grilled Bleu Cheese Polenta + Balsamic Drizzle*GF
– Holiday Crab Cakes + Arugula + Dill Aioli
– Chef-Carved Chimichurri Rubbed Prime Rib + Creamy Horseradish + Au Jus
– Roasted Honey Thyme Brined Turkey + Cranberry Herb Stuffing + Giblet Gravy
– Jack Fruit & Sweet Potato Casserole *V,GF

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