FireRock Fall Vegetable Skillet
fresh blend of butternut squash, fennel, local mushrooms, asparagus, tomato, onion & brussels sprouts tossed in rosemary brown butter, served with sweet potato brûlée
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Roasted Marble Potatoes
Kettle Chips
Green Beans
Dill Pickle Coleslaw
Cilantro Lime Rice
Broccolini
Asparagus
Buddha Bowl
quinoa, roasted sweet potato, egg, toasted chickpeas, roasted broccolini, shaved carrot, red cabbage, avocado, tomatoes, baby kale, peanut-ginger dressing
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