Hours


HOURS & LOCATIONS:
Coming Soon!!

Sunday, November 25, 2012

Thanksgiving

Since we had such a bountiful squash harvest, we decided to make an entire Thanksgiving dinner dedication to squash.

First course was a brussels sprouts salad with sweet potato cakes and roasted mushrooms, tomato, and sage.

 Next was a butternut squash soup with crispy leeks. The presentation makes it taste even more festive.
Homemade chestnut, butternut squash ravioli with tarragon, toasted almonds, and asiago
Veggie pate en croute. This was the odd ball out. First off, it's French and second, we've never made anything like this before. Homemade pastry with a pate of mushrooms, lentils, squash, carrot, garlic, and rosemary.
 This is what it looked like on the inside

No comments:

Post a Comment