Open-faced tartine with avocado, caramelized apples, blue cheese, cranberries & toasted pumpkin seeds
Grilled Parmesan Polenta Plate
Grilled Parmesan polenta served with roasted vegetables and topped with chimichurri and mint
Red Quinoa & Orange Salad
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette