Fresh basil, olive oil
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Menu 5
Menu
40 suggested donation
April 6th vegan supper menu
Dinner will be served with selected wines
Creamy Polenta
Caramelized shallots, shiitake bacon
Crushed White Bean Bruschetta
Roasted garlic, fresh herbs, truffle oil
Maple Roasted Carrot Salad
Sunflower sprouts, garlic chips, toasted almonds, lemon cashew cream
Red Beet Cupcakes
Fudge, cream frosting
January 26th supper menu
Dinner will be served with selected wines
Shaved Brussels Sprouts Salad
Pecorino, toasted hazelnuts, lemon, truffle oil
Cranberry Upside Down Cake
Bruschetta
Ricotta, lemon zest, arugula, honey
Sweet Potato “Spaghetti”
Tangy yogurt sauce, cinnamon, chives
Autumn supper: Saturday, November 10th
Dinner will be served with selected sparkling ciders
Fennel and Orange Salad
Shallots, citrus vinaigrette, sea salt, black pepper
Pumpkin Spice Cakes
Bruschetta
Ricotta, sweet roasted figs, shallots, balsamic
Spaghetti Squash
Goat cheese, honey, toasted pecans, truffle oil
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