Appetizers

Mexican Grilled Corn on the Cob
Fall

Roasted Red Pepper Sauce with Feta Cheese
Dessert

M’Hanncha
Appetizers

Dry Fried Green Beans
Dessert

Vanilla-Infused Rhubarb and Strawberry Compote
Appetizers

Roasted Cauliflower and Leeks with Golden Raisins and Pine Nuts
Gluten-Free

Steamed New Potatoes with Lemon, Olive Oil and Chives
From the Learning Center

Black Quinoa Salad with Raisins and Walnuts
Gluten-Free Sauces

Garlic Scape and Almond Pesto
Gluten-Free

Kale, Apple, Beet and Walnut Salad with Avocado Dressing
Vegan

Orzo Pasta with Broccoli, Shiitakes, Basil and Olives
Dessert

Peach and Blueberry Cobbler
Gluten-Free

Ricotta Salata, Tomato and Arugula Antipasto
Appetizers

Cucumber Salad