Challah Bun
Potato Leek
Tender cooked Quinoa with Sun Dried Cranberries, Heirloom Carrots, Red Onions and Arugula with a Red Wine Vinaigrette
Entrée
Cauliflower Florets mixed with Spinach and Parve Cheese in a Souffle served with Steamed Green Beans and Roasted Potatoes
Chef Choice Dessert
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