Nov. 14 and Nov. 16: Fall Menu by Chef Darrell Helcl
Oat Dinner Rolls
With honey butter.
Creamy Pumpkin Soup
Topped with spiced toasted pumpkin seeds.
Fresh Arugula Salad
Tossed with sherry vinaigrette and garnished with dried cranberries, toasted walnuts and roasted shallot.
Carved Ham and Swiss Cheese Sandwich
This sandwich is on toasted wheat berry bread and served with a cranberry dipping sauce, corn custard and panko-fried haricot verts.
Roasted Airline Chicken
On a bed of spring mix tossed with a honey vinaigrette and served with harvest quinoa, pickled beets and roasted butternut squash.
Pork Loin Roulade
This is stuffed with cornbread dressing and served with a savory applesauce, rosemary roasted red potatoes, sautéed spinach and maple glazed parsnips and carrots.
Roasted Pear and Pecan Bread Pudding
Topped with apple brandy caramel sauce and shaved white chocolate.
Soft drinks, regular iced tea and flavored tea of the week.
Nov. 28 and Nov. 30: Live Action Buffet
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.