Chef Pinky’s Harvest Menu

Salad

Kale Caesar
Kale, Fennel, Red Radish, Light Lemon Caesar Dressing

Entrées

Rosemary Marinated Grilled Chicken Breast
Wild Rice – Butternut Squash Gratin, Steamed Asparagus, Seared Cherry Tomatoes, Roasted Chicken Jus
Blackened Tofu
Rosemary roasted Fingerling Potatoes, Sugar snap, and Julienne Vegetables, Herb Infused Vegetable Stock Reduction

Dessert

Balsamic – Basil Strawberries
With Lite Ricotta Cream, In Chocolate Cup
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