Menu for Week of Nov 7- 13

Soups:
Local Fall Squash Soup(v,gf)                               $7/16oz
Cauliflower Soup(v,gf)                                         $7/16oz
Broccoli Soup with Aged Goat Cheese(v,gf)       $7/16oz

Salads:
Farro and Cranberry Salad with Pumpkin Vinaigrette(v)           $8/16oz
Brussels Sprout, Butternut Squash, with Pomegranate(v,gf)      $7/16oz
Cauliflower and Chickpea Salad(v,gf)                                        $7/16oz
Roasted Gold Beet Salad with Arugula(v,gf)                              $7/16oz


Mains:
Beef Cooked with Ginger, Soy, and Mushroom(m)      $12/lb
Slow Roasted Pimenton Pulled Pork(m)                       $10/lb

Sides:
Roasted Salsify(v,gf)                           $7/16oz 
Cilantro-Garlic Sauce(v,gf)                 $5/8oz                                     
Braised Belgium Endive(gf)                $7/16oz