Tender cooked Quinoa with Sun Dried Cranberries, Heirloom Carrots, Red Onions and Arugula with a Red Wine Vinaigrette
Entrée
Roasted Chicken Thigh Ballantine with Montreal Smoked Meat stuffing served with Fingerling Potatoes and Sauteed Cabbage in an Onion & Dijon Mustard Jus
