Vegan Cuisine Class (11/13/21)

Menu: Golden Beet and Apple Salad tossed with Toasted Walnuts and a Cider Vinaigrette Roasted Spaghetti Squash with Vegan Pesto Genovese Mushroom and Vegan Parmesan Risotto using Homemade Vegetable Stock...

Five Course Wine Dinner (SOLD OUT)

Fall Seasonal Menu: 1. Butternut Squash Soup with Brown Butter and Sage 2. Homemade Fettuccine with Lemon Garlic Shrimp  3. Pan Seared Salmon over Roasted Cauliflower Puree with Kale and...