Menu — A Culinary Difference

dinner is better when eaten together.

Autumn Menu 2025

September - October

V = vegan VO = vegan option VG = vegetarian DF = dairy free DFO = dairy free option GF= gluten free GFO = gluten free option

Soups

VO VG DFO GF

Cauliflower Soup with Herbed Goat Cheese

beautiful florets of cauliflower roasted until golden, combined aromatics, white wine and herbs, finished with creamy goat cheese

VO VG DFO GF

DF GF

White Bean Chicken Chili

tender chicken, white beans and tomatoes simmered in a flavorful broth with spices, fresh squeezed lime and cilantro

DF GF

VO VG DFO GF

Roasted Butternut soup with Smoky Chickpeas

butternut squash roasted until caramelized then pureed with gruyere cheese and cream finished with smoky chickpeas

VO VG DFO GF

DF GF

Pork & Ale Stew with Cabbage

the classic combination of pork and apples with the addition of cabbage, tender potatoes and robust ale

DF GF

VO VG DFO GF

French Lentil Vegetable with Goat Cheese

tender French lentils simmered with aromatics until then combined with fresh kale finished with tangy goat cheese

VO VG DFO GF

DF GFO

Beef & Vegetable with Fresh Herbs

cubes of chuck roast simmered with decadent red wine and tomatoes with the addition of garlic, herbs, an assortment of vegetables finished with fresh herbs

DF GFO

V VG DF GF

Sweet Potato Chowder with Greens

a chowder full of corn and sweet potatoes simmered with coconut milk finished with greens then topped with toasted pepitas

V VG DF GF

DF GF

Pumpkin Turkey Chili

a hearty stew filled with turkey, beans, fire roasted tomato, spices and pumpkin!

DF GF

V VG DF GF

Tomato Soup with Coconut & Ginger

tomatoes simmered with shallots, ginger, turmeric and garlic pureed with coconut milk with a pinch of cayenne

V VG DF GF

- Entrees -

Beef

DF GF

Cider Braised Pot Roast

flavorful chuck roast simmered with aromatics, spices dijon mustard and apple cider until fork tender

DF GF

Ginger Soy Flank Steak with Vegetables

flank steak marinated in tamari, honey ginger, garlic and sesame oil served with a cucumber carrot medley featuring sesame seeds and fresh cilantro

DF GF

DFO GFO

Sun-dried Tomato & Basil Meatloaf

a blend of ground beef and pork combined with aromatics, sun-dried tomatoes, mozzarella cheese and fresh basil. Perfect for sandwiches the next day!

DFO GFO

Chicken

DF GF

Pan Seared Chicken with Apples & Brussels Sprouts

pan seared chicken simmered in apple cider complete with tart apples, brussels sprouts, and fresh thyme

DF GF

Maple Glazed Chicken with Mustard Sauce

tender chicken simmered in a mustard ale sauce with sweet shallots finished with maple syrup and fresh herbs

DF GF

Classic Chicken Marbella

chicken marinated in a sweet, tangy, and savory blend baked with dried prunes, briny capers and green olives until golden. A Silver Palate classic dish

DF GF

Pork

DFO GF

Sausage Stuffed Acorn Squash with Walnuts

roasted acorn squash filled with herbed sausage, brown basmati rice, tart apples and toasted walnuts, then baked until golden

DFO GF

Pork Tenderloin Medallions with Sage Cream Sauce

tender pork medallions seared until golden finished with a rich vermouth sage cream sauce

DFO GF

DFO GFO

Pork Burgers with Apple Fennel Slaw

crisp bacon and ground pork combined with caraway seeds, gruyere and stone-ground mustard served with a crunchy apple fennel slaw (with buns)

DFO GFO

Seafood

DF GF

Maple Dijon Glazed Salmon

tender salmon glazed with a maple dijon sauce then baked until perfection

DF GF

Thai-Style Shrimp with Jasmine Rice

large shrimp baked with ginger, garlic, jalapeno, and chili sauce until tender served a top a bed of fluffy jasmine rice garnished with chopped peanuts

DF GF

DF GFO

Spiced Fish Cakes with Cranberry Aioli

sustainable whitefish baked until flakey combined with breadcrumbs, spices and aromatics served with a vibrant cranberry aioli

DF GFO

Vegetarian Friendly

VO VG DFO

Savory Vegetable Galette with Goat Cheese

a savory galette full of summers bounty with tomatoes, corn, zucchini and fresh basil with the addition of goat cheese

VO VG DFO

VO VG DFO GF

Black Bean & Squash Enchiladas with Mole

enchiladas filled with roasted butternut squash, black beans and queso fresco baked in a flavorful mole sauce topped with cheese, cilantro and pepitas

VO VG DFO GF

VO VG DFO GFO

Barley Risotto Stuffed Portobellos

creamy barley risotto studded with baby spinach and parmesan cheese stuffed into a portobello cap then baked and finished with fresh parsley

VO VG DFO GFO

VO VG DFO GF

Wild Rice Stuffed Squash with Cherries & Pecans

roasted acorn squash filled with a wild rice blend, dried cherries, sharp white cheddar and toasted pecans

VO VG DFO GF

V VG DF GF

Maple Mustard Tempeh with Quinoa & Kale

marinated tempeh in maple syrup, stone-ground mustard and tamari baked until caramelized served with quinoa speckled with kale

V VG DF GF

VO VG DFO GFO

Baked Eggplant Parmesan with Mozzarella

tender eggplant roasted until tender then layered with tomato sauce, mozzarella cheese and fresh basil, baked until golden

VO VG DFO GFO

Kid Friendly

VO VGO DFO GFO

Pumpkin Baked Ziti with Herbed Sausage

a rich pumpkin sauce with wine and cream combined with herbed sausage, cheese, fresh herbs and pasta then baked until golden

VO VGO DFO GFO

VG DFO GFO

Zucchini Fritters with Yogurt Sauce

tender fritters filled with fresh zucchini, dill and feta cheese served with a cucumber yogurt sauce

VG DFO GFO

V VG DF GF

Crispy Tofu with Caramelized Fall Vegetables

tofu marinated then baked in a balsamic maple sauce served atop a bed of caramelized fall vegetables finished with fresh scallions

V VG DF GF

DFO GFO

Turkey Burgers with Avocado Sauce

ground turkey combined with spices topped with cheese served with an avocado aioli (with buns)

DFO GFO

VO VGO DFO GFO

Quesadillas with Seasoned Chicken

seasoned chicken combined with onions, peppers, avocado and fresh cilantro folded into a tortilla then pan fried

VO VGO DFO GFO

VO VGO DF GFO

Sloppy Joe Sliders with Quick Pickles

ground meat (or meat alternative) simmered in a robust tomato sauce with aromatics served with crisp quick pickles (with buns)

VO VGO DF GFO

- Salads & Grains -

VO VG DFO GF

Caramelized Pear with Michigan Cherry Assorted Greens

assorted greens topped with caramelized pears, dried cherries, roasted pecans, scallions and aged gouda finished with a maple thyme vinaigrette

VO VG DFO GF

Smoky Butternut Squash Kale Salad

roasted butternut squash tossed with spices then roasted until golden atop a bed of fresh kale finished with feta cheese and pumpkin seeds

VO VG DFO GF

V VG DF GF

Roasted Cauliflower Salad on Assorted Greens

roasted cauliflower and red onion roasted until caramelized with seasoned chickpeas atop tender greens with a lemon tahini dressing

V VG DF GF

Parsnip & Apple Salad on Baby Arugula

roasted parsnips, crisp bacon, fresh apple and shaved parmesan on a bed of baby arugula with a citrus vinaigrette

V VG DF GF

Sweet & Spiced Quinoa with Dates

spiced quinoa combined with dates, dried apricots, golden raisins, toasted almonds and scallions with the addition of fresh mint

V VG DF GF

Millet Salad with Sweet Corn & Tomatoes

fluffy millet combined with sweet corn, cherry tomatoes and scallions in a vibrant basil vinaigrette

V VG DF GF

V VG DF GFO

Farro Salad with Green Beans & Fresh Dill

tender farro combined with crisp green beans, shallots and walnuts with a fresh dill vinaigrette

V VG DF GFO

V VG DF GF

Wild Rice Salad with Dried Cranberries & Apples

nutty wild rice combined with dried cranberries, celery, fresh apples, parsley, toasted pecans and pepitas with a hint of orange

V VG DF GF

VO VG DFO GFO

Waldorf Wheat Berry Salad

soft wheat berries combined with celery, red grapes, apples, candied walnuts and crumbled blue cheese finished with an apple cider vinaigrette

VO VG DFO GFO

- Sides -

VO VG DFO GF

Roast Swiss Chard with Feta

swiss chard, onion and feta cheese roasted until crisp and golden

VO VG DFO GF

Corn Salad with Caesar Dressing

fresh corn simmered until tender toss in garlicky Ceasar dressing and fresh parsley

VO VG DFO GF

Buttermilk Mashed Potatoes

creamy mashed potatoes combined with butter and cream with the delightful addition of buttermilk

VO VG DFO GF

V VG DF GF

Balsamic Roasted Brussels Sprouts

brussels sprouts roasted until tender finished with a sweet and tangy balsamic glaze

V VG DF GF

VO VG DFO GF

Roasted Beet & Carrot Medley

roasted beets and carrots combined with feta cheese and fresh parsley with a cumin seed vinaigrette

VO VG DFO GF

Baked Apples with Sesame Raisin Miso

fresh apples filed with a mixture of miso, brown sugar, tahini, and golden raisins with a splash of sage and a touch of cinnamon

VO VG DFO GF

VGO DFO GF

Gratin with Bacon, Greens & Gruyere

rainbow swiss chard and crisp bacon are combined with herbs, farm fresh eggs, and gruyere then baked until golden

VGO DFO GF

V VG DF GFO

Orzo with Caramelized Vegetables

orzo pasta tossed with sweet potato, shiitake mushrooms, caramelized onions, and fresh ginger finished with fresh greens

V VG DF GFO

V VG DF GF

Carrot Sesame Salad

shredded carrots combined with scallions, fresh herbs and toasted sesame seeds finished with a miso soy vinaigrette

V VG DF GF

-Dinner Bowls-

-dinner bowls count as one meal option with sides-

-chose one protein (chicken, beef, seasoned tofu, pan seared tempeh, shrimp or salmon)-

VO VG DFO GF

Autumn Wild Rice Bowl with Apples & Walnuts

a wild rice blend is the base for roasted sweet potatoes, sauteed kale, fresh apples, pickled red onion with a creme fraiche drizzled topped with toasted walnuts

VO VG DFO GF

V VG DF GFO

Harvest Farro Bowl with Fall Vegetables & Chickpeas

farro is the base for loads of roasted fall vegetables, seasoned chickpeas and steamed greens finished with a creamy lemon tahini sauce

V VG DF GFO

V VG DF GF

African Millet Bowl with Sweet Potatoes & Peanuts

tender millet is the base for roasted sweet potatoes, kale, fresh tomato and cucumber with a coconut cilantro dressing finished with roasted peanuts

V VG DF GF

Fajita Veggie Bowls with Cilantro & Lime

tender rice is the base for sauteed bell peppers and onion, black beans, corn, cheese and avocado finished with a honey chipotle vinaigrette

V VG DF GF

Indonesian Rice Bowl with Mango & Cilantro

brown basmati rice with the base for fresh cucumber, mango, cabbage slaw with a peanut ginger dressing topped with crunch peanuts

V VG DF GF

Cuban Basmati Rice Bowl with Black Beans & Plantains

brown basmati rice is the base for seasoned black beans, mango salsa, corn sauté and roasted plantains

V VG DF GF

-Desserts-

-can be substituted as a side-

VG DFO GF

Roasted Plum Parfait with Lemon Curd

sweetened yogurt with a touch of vanilla layered with lemon curd, topped with roasted plums and an oat crumble

VG DFO GF

VO VG DFO GFO

Spicy Chai Molasses Cookies

molasses cookies filled with chai spices, soft and chewy on the inside crispy on the outside

VO VG DFO GFO

Spiced Parsnip Bread

delicately flavored parsnips baked in a spiced loaf with fresh ginger and toasted pecans

VO VG DFO GFO

Pumpkin Spice Cake with Cream Cheese Icing

tender pumpkin cake loaded with spices, then topped with a cream cheese icing sweetened with honey

VO VG DFO GFO

Tailgate Baskets

- Tailgate Baskets options count as one meal selection with side -

Touchdown Brownies

#1- Tailgate Chili

A-maize-ing Cornbread

Touchdown Brownies

Crudité with Tahini Ranch

#2- Buffalo Macaroni & Cheese

Blue Cheese Coleslaw with Pecans

Crudité with Tahini Ranch

Roasted Potato Salad with Goat Cheese

#3- Apple Cider Pulled Pork on a Pretzel Bun

Kale Slaw with Honey Mustard

Roasted Potato Salad with Goat Cheese

Maple Snickerdoodles

#4- Pressed Salami Sandwiches

German Potato Salad

Maple Snickerdoodles

- Tailgate Baskets options count as one meal selection with side -

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