Plant Based
DINNER EXPERIENCE
I WINTER SUCCOTASH caramelized carrots, dill and cannellini beans, puffed grain granola, sherry vinaigrette
II SPICED PEAR & GREENS SALAD mixed greens, candied pecans, whole grain mustard and sherry vinaigrette
III MUSHROOM & LEEK RAVIOLI savory mushroom brodo, fried mushrooms, chives
IV ICE CREAM SUNDAE vanilla macadamia milk ice cream, apricot preserves, hot caramel sauce, smoked almonds