This week's wonderful menu

Soup Roasted Kabocha : Fire roasted kabocha stewed with lemongrass, ginger, and coconut milk. Drizzled with local honey Salads Beet and Fennel : Roasted golden beets paired with thinly sliced fennel, local goat cheese, and tossed in a honey mustard vinaigrette Kale, Grilled Persimmons & Cranberry :Tender massaged kale, dried cranberries, sunflower seeds, and tossed in a zesty orange vinaigrette. Sides Savory Bread Pudding: Wild mushrooms accompanied by nutty richness of Gruyere, and buttery wilted Spinach. Romanesco and Sweet Potato Gratin: Thin layers of sweet potato and Romanesco florets, with Parmesan & Smoked Gouda Mains Cranberry Braised Short Ribs: Tender short ribs braised to perfection in Cranberries, rich aromatics, and red wine. Chicken Roulade: Citrus Brined Chicken breast, stuffed roasted bell peppers, arugula, creamy mascarpone ,and almonds