Veggie Plate of Roasted Eggplant Medallions with Parsley, Roasted Garlic, Whipped Kabocha Squash with Lime-Ginger Butter & Grated Nutmeg, Brussel Sprouts with Toasted Caraway
Red Romaine, Butter Lettuce & Radicchio in a Balsamic Vinaigrette with Roasted Beets, Fresh Dill Cucumbers, Scallions, Watermelon Radish & Pumpkin Seeds
