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Fall Harvest Week 2018 at Kitchen 519

Course One

Sunchoke Tater Tots
spicy ketchup, dill ranch

Roasted Morrocan Brussel Sprouts
feta, pickled pepper, cilantro (can be made vegan)

Buffalo Cauliflower
blue cheese crumbles, celery salad

Course Two

Pickled Beet & Whipped Ricotta Salad
arugula, herb vinaigrette (can be made vegan)

Smoked Butternut Squash Soup
(vegan)

Skuna Bay Salmon Chowder

Course Three

Porchetta
smoked sage, black pepper, sweet potato, cauliflower

Macadamia Crusted Chicken
tropical butter rum sauce, arugula, roasted potatoes

Pumpkin Crusted Salmon
beet chorizo, spinach, hollandaise

Vegan Spaghetti Squash Bowl
moroccan tomato sauce, seasonal vegetable medley

Course Four

Seasonal Dessert Selections