Roasted Beet and Apple Salad with Warm Goat Cheese and White Balsamic Carrot Vinaigrette

Entrée Choices:

Basil Crusted Fish with Citrus Brown Butter and Yukon Gold Potato Parsnip Purée

Grilled Boneless Pork Chop with Apple Gastrique

Sous Vide Short Ribs with Creamy Polenta, Roasted Root Vegetables and Horseradish Cream.

Pappardelle Pasta with Olive Oil, Mushrooms, Oven Dried Tomato, Swiss Chard and Parmesan (vegetarian)

Dessert: TBA

*Please note that menus and ingredients may change due to availability during the semester.