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shallot, thyme & sherry with a touch of cream, wild rice, orzo & leek pilaf. *can be made gluten free
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with rosemary, cherry tomatoes, cremini mushrooms, roasted garlic, onion and white wine, served with Ditalini with spinach & parmesan.
*can be made with brown rice & spinach.
served with a salad of shredded cabbage, baby kale, snow peas, bell peppers, carrots, edamame, cucumber and red onion with Thai basil & lemon grass vinaigrette (no oil).
topped with lamb ragout & fontina cheese, over orzo & farro with parsley, tomato & garlic.