Served over Roasted Brussels Sprouts and bacon. Topped with a Mango Salsa and a Port Wine Glace.
Fried Green Tomatoes with a Balsamic Glaze and Goat Cheese
Roasted Red Pepper and Cauliflower Bisque
Baked Tri-Colored Carrots with a Honey Glaze
Petit Wedge with Bleu Cheese Dressing