Monday, November 25th

Inspired by Leaves Changing Colors

Chefs’ Compositions

Boneless Beef Shortribs.
Roasted Chicken Thighs with Sumac.
Broccoli & Leeks with Seed Crumble.
Baby Topped Carrots with Salsa Verde.
Garden Salad with Cucumber, Carrots, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Toasted Brown Rice with Vegetable Confetti.

À la carte

  • Boneless Beef Shortribs. Broccoli & Leeks with Seed Crumble. Toasted Brown Rice with Vegetable Confetti.

    $15

  • Roasted Chicken Thighs with Sumac. Garden Salad with Cucumber, Carrots, Seeds, Pickled Red Onion & Picnic Vinaigrette. Toasted Brown Rice with Vegetable Confetti.

    $15

  • Broccoli & Leeks with Seed Crumble. Baby Topped Carrots with Salsa Verde. Garden Salad with Cucumber, Carrots, Seeds, Pickled Red Onion & Picnic Vinaigrette. Toasted Brown Rice with Vegetable Confetti.

    $14

    Vegan