Stuffed Acorn Squash

Challah Bun

Soup

Spring Pea & Leek

Salad

Arugula, Roasted Golden Beets, Crisp Apple Slices, Pumpkin Seeds, Pickled Shallots and a Maple Balsamic Dressing

Entrée

Oven Roasted Acorn Squash halves with a Savory Wild Rice, Cranberry Stuffing served with Tri Color Peppers and Roasted Carrots

Chef Choice Dessert