Plant Based Thanksgiving Dinner for 4


Mushroom Wellington – Rock City mushrooms and shallots, portabellos and cider caramelized onions wrapped in puff pastry, served with port gravy on the side

Puree of local parsnips and potatoes with roasted garlic

Roasted brussels sprouts with white balsamic reduction, lemon zest and toasted hazelnuts

Migliorelli spinach salad with toasted pecans, Samascott apples, MX Morningstar Farm fennel, dried cranberries and Whistle Down Farm beets

Specify vegan if desired