Sage, Herbs, Root Vegetables, Sweet Peppers, and Forest Mushrooms in a Creamy Pumpkin Risotto with Cracked Black Pepper and Parmesan
Distinctly Nutty Flavored Andean Quinoa Paired with a Blend of 6 Wild Rices. Cooked with a Hint of Mulled Cider. Served Warm with Cool Citrus Segments and Peppered Walnuts.
Lightly Breaded and Pan Fried Eggplant with Served over Fusilli Pasta Spirals tossed with Parmesan in a Creamy Tomato and Basil Vodka Sauce