Luncheon Menu
Standard:
Pistachio crusted Pork Loin with Apricot & Fig stuffing and Bourbon Glaze with Sweet Potato Smash and Market vegetable
Pescatarian:
Gulf Shrimp Creole – Sweet Pepper rice pilaf – Market vegetable
Vegan:
Roasted Butternut squash & Swiss Chard stacked with Sweet potato hash – Balsamic pearl onions – Ginger Sage EVOO