Wednesday, 10.17
Corned Beef and Fingerling Potato Hash garnished with a Fried Gruyere and Sweet Onion Ravioli and Demi Glace drizzle. Served with mixed greens and Russian Rye Toast.

Thursday, 10.18

Spinach and Artichoke Mac & Cheese topped with Fried Pearl Onions. Accompanied with mixed field greens side salad.

Friday, 10.19

Chicken Saltimbocca Panini: Grilled Chicken Breast, Fried Sage, Prosciutto di Parma, Melted Provolone, and Aioli on half loaf grilled focaccia. Served with pasta salad side.

Saturday, 10.20

Buttermilk Biscuits and Jalapeño-Elk Sausage Gravy. Accompanied with Garlic Mashed Potatoes side.

Sunday, 10.21

Bison Stroganoff Ravioli with Caramelized Onions, Wild Mushrooms, and Tangy Sour Cream and Scallion Sauce. Accompanied with mixed field greens side salad and ciabatta.

Monday, 10.22

Fish Tacos: Grilled Catfish with Pipián Mole, Hass Avocado, Minced Onion, and Cilantro on warm Corn Tortillas. Served with Papas Verdes.

Tuesday, 10.23

Cheddar-Chorizo Broccoli Rice Stuffed Heirloom Tomatoes. Served over tossed Harvest Greens and accompanied with fresh baked ciabatta.