Menu for October 24 -30

Soups:
Local Fall Squash Soup(v)                                                       $7/16oz
Wild Rice, Brussel Sprouts Soup with Mushroom Broth(v)    $8/16oz
Wild Mushroom Soup(v)                                                          $8/16oz

Salads:
Beet Salad with Sorrel and Red Wine Vinaigrette(v)             $7/16oz
Farro and Cranberry Salad with Pumpkin Vinaigrette(v)       $8/16oz
Pear, Fennel, Blue Cheese Salad with Herb Vinaigrette(v)    $7/16oz
Chickpea, Carrot and Parsley Salad with Lemon(v)              $7/16oz

Sides:
Glazed Nantes Carrots(v)                                             $5/16oz
Tuscan Kale with Chilies, Raisins, and Capers(v)       $8/16oz
Roasted Butternut Squash with Cumin and Sage(v)    $7/16oz

Mains:
Bolognese Sauce(m)                           $8/lb
Chickpea Stew with Kale, Tomatoes, and Pimenton(v)    $7/lb
Beef Cooked with Ginger, Soy, and Mushroom(m)      $12/lb
Slow Roasted Pimenton Pulled Pork(m)       $10/lb