|| Menu for Saturday, November 10, 2018 ||

Buckwheat Polenta with Red Sauce

Sage-y Bean Medley (Red, White, & Pinto Beans)

Roasted Brussels Sprouts with Shallots & Shiitake Mushrooms

Maple-Roasted Butternut Squash with Rosemary

Kale with Pomegranate Dressing

Pressed Cabbage, Kohlrabi, & Apple Salad with Chervil

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Ginger Cake with Lemon Curd

Apple, Fig & Dried Cherry Crisp (GF)

Heavenly Tapioca (GF)

Apple-Spiced Chia & Coconut Custard Parfaits (GF)

German Chocolate Cupcakes (GF)

Maple Almond Thumbprints

Cinnamon Almond Drops (GF)

Mexican Hot Chocolate Snickerdoodles