Holidays 2025

With Horseradish Aioli

With a Sweet Chili Glaze

With Parmesan Cheese and Topped with Candied Walnuts

With Mixed Greens, Fresh Apples, Candied Pecans, and Manchego Cheese

With Dried Apricots, Pistachios, & Parsley

With Blood Orange, Red Onion, & Toasted Almonds

With Parmesan Crisps, Toasted Herbed Bread Crumbs, & Caesar Dressing

With a Mint Gremolata. Served with a Parmesan Potato Gratin, Roasted Asparagus, & Bakery Breads with Butter

With a Horseradish Creme & Red Wine Au Jus. Served with Horseradish Mashed Potatoes, Roasted Brussel Sprouts with Crispy Shallots and a Balsamic Glaze, & Bakery Breads with Butter

With a Spiced Pear Chutney. Served with Creamy Mashed Potatoes, Maple-Glazed Roasted Carrots, and Bakery Breads with Butter

With a Cranberry Reduction, Infused with Orange Zest, Maple Syrup, & Balsamic. Finished with Fresh Thyme and Fresh Cranberries. Served with a Wild Rice Pilaf with Dried Cranberries, Charred Broccolini with Lemon and Chili, and Bakery Breads with Butter

Smothered with Caramelized Onions & Topped with Melted Gruyère Cheese. Served with Herb Roasted Fingerling Potatoes, an Autumn Vegetable Medley, & Bakery Breads with Butter

Layers of Eggplant, Potato, and Zucchini, with a Tomato & Lentil Sauce. Topped with a Creamy Béchamel Sauce. Served with Basmati Rice, Roasted Green Beans with Tomato, and Bakery Breads with Butter

Filled with Quinoa, Dried Cranberries, Toasted Pecans, and Sautéed Kale. Finished with a Maple-Tahini Drizzle. Served with Bakery Breads