Roasted Beet & Mesclun Salad, with Tangelo, Goat Cheese, Maple Toasted Almonds in a Reduced Citrus Vinaigrette
Creamy Garlic Mashed Potatoes with Pork au Jus Sauce
Roasted Butternut Squash with Seasonal Vegetables, Mushrooms & Wild Rice
Dried Plum & Parmesan Stuffed Pork Tenderloin with a Honey Vinegar Glaze
Served with Handmade Bread