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26 November, 2017

Thanksgiving 2017 – Menu

Posted in : Menus on by : Chef Spaulding


Mushroom-Spinach Braids

Our (now) traditional holiday dish. This year with the “classic” filing — Mushroom and Spinach.

Three options this year: Vegetarian with Cheddar, Vegan, and Vegan/GF Pastry.

Broccoli-New Potato Gribiche

Roasted potatoes and broccoli with a garlic/lemon dressing.

Miso-Curry Butternut Squash and Wild Rice

An ad lib, using Butternut Squash and Minnesota Wild Rice (instead of the more typical new potatoes).

Savory Chickpea Flour Waffles

Savory garlic and zucchini filled waffles, topped with a light Tahini-Lemon dressed arugula.

Black Pepper Cauliflower and Tempeh

Saute of cauliflower florets and tempeh, with a light sauce.

Carrot Ginger Soup (warm)

Our favorite soup, served hot for the Fall Season. This year with  a “generous” amount of fresh ginger.

ElderVine Homemade Sourdough Bread

Loaf #32


Miso-curry Butternut Squash and Wild Rice

Miso-curry Butternut Squash and Wild Rice

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