Roasted Chicken with Fall Vegetables

Golden-brown with roasted squash, alliums, and potatoes

Braised Beef Stew

In a red wine sauce with mushrooms and carrots

Thai Red Vegetable Curry (V)

Served with coconut rice

Miso Honey Eggplant (V)

Served with an eggplant puree and pickled greens

Pan Seared Salmon

Served on a celery root salad

Spicy Tagliatelle (V)

With pinenuts, chili oil, and herbs

Gochujang Pork

Served with jasmine rice

New England Clam Chowder

Fresh bay leaves, potatoes, and celery

Honeynut Squash Soup (V)

Tender squash with alliums and thyme

Sweet Pea Gazpacho (V)

Sweet peas, avocado, and cucumber

Basil Tomato Soup (V)

Smooth with garlic and herbs

Creamy Corn Chowder (V)

Slow cooked corn with shallots

Chicken Soup

Classic hearty chicken soup

Toasted Walnut Salad (V)

With spring greens and a maple-balsamic dressing

Heirloom Tomato Salad (V)

With olive oil, lemon juice, and black pepper

Crab and Endive Salad

Tossed in a remoulade

Pickled Vegetables (V)

Pickled cucumbers, radishes, and carrots

Poached Pears

Served with a light custard

Oatmeal Raisin Cookies

Soft or crispy, your choice

Apple Tart

With fall spices

Farro, Fennel, and Apple

Steamed Farro with toasted nuts, sliced fennel and apple, and a bright sauce

Braised Chicken Tacos

Slow cooked chicken with various fresh toppings on corn tortillas

Golden Raisin Couscous

Steamed couscous salad with hummus and pita

Poached Halibut and Tomatoes

Poached Halibut with roasted tomatoes and black olives

Pesto Gnocchi with Pinenuts

Fresh pesto, fresh pasta, and toasted pinenuts