2019 09 23

Classic Coq au vin: CHICKEN braised in Red wine sauce with mixed mushrooms & root vegetables.  Brown Butter Mashed Potatoes. Sauteed Spinach. 

TURKEY sausage, wild rice & smoked gruyere stuffed Acorn Squash.  Spinach Salad with Hard Boiled egg, smoky Bacon Dressing. (can be made vegetarian)

Braised PORK SHOULDER Tamale Bowl. Slow cooked shredded Adobo Pork, sauteed bell peppers & onions on creamy polenta.  Topped with black beans, corn kernels. Lime avocado mash. Fresh Michigan heirloom tomato pico de gallo. (can sub beef or lentils/beans for vegetarian version)

Blackened WHITEFISH.  Creamy Rock shrimp & artichoke white wine sauce.  Potatoes Anna (thin slices layered and baked until crispy).  Sauteed lemony swiss chard with pine nuts.

Thai BUTTERNUT SQUASH and Peanut soup.  Coconut Black Rice. Mango, mint & fresh chili pepper salsa to float in the soup. Crusty Baguette. 

PETITE BITES: Cheesy Marinara Fusilli Pasta.  Crispy Parmesan Broccoli. (can add mini turkey meatballs)