 |
|---|
 |
 |
TREAT YOURSELF WITH
FALL HARVEST
VEGETABLE DISHES.
SAMPLE | FALL HARVEST VEGETABLE MENU
SOUPS
Potato & melted Leek Soup
Roasted Pumpkin Soup baked with hard spices and apples, smoked peppers Avalanche Ranch Goat Cheese
Slow Roasted Butternut Squash Vermont Maple Syrup, Cayenne Pepper
Vietnamese Vegetable Pho rice stick noodles, mint, lime, chili sauce, bean sprouts, julienne vegetables, Vietnamese Vegetable broth
SALADS & SIDE DISHES
Tabbouleh cucumber, tomatoes, parsley, lemon vinaigrette
Fire Roasted Peppers Field Onions, Fall Garlic Shoots, Corn Tortillas, Avocado, Cilantro, limes
Cast Iron Seared Root Vegetables from Paonia Turnips, Carrots, onions and Ripe tomatoes
Raw Jicama Carrots, Snap Peas, Ponzu flavored aioli
Green Curry Cauliflower Golden Raisins, Lime Mint Yogurt, toasted Almonds, Cilantro
ENTRÉES
Wild Mushrooms preferably chanterelle or porcini, Truffle barley risotto, organic spinach
French Green Lentils Braised Baby Carrots, Pickled Cucumber Salad
Heirloom Bean Chili Smoked Paprika, Corn Chips
Falafel Tacos Tahini, shredded kale
Root Vegetable Lasagna Preserved Tomatoes, Queso Fresco, basil and oregano