Friday, September 22, 2017

Roasted butternut squash soup with goat cheese, croutons, parsley

BBQ pulled pork tacos with feta cheese, romaine lettuce, charred corn tomato salsa, pickled onions, chipotle onions, cilantro (LUNCH)

Warm shimeji, portabello and crimini mushroom salad with parmesan cheese, arugula, spinach, toasted almonds (APPY)

Halibut ‘en papillote’ marinated in sake, ginger, soy, mirin; served with shimeji mushroom, vegetable julienne, brown rice, cucumber sunomono (DINNER)

Rhubarb cheesecake with fresh whipped cream

Mixed berry pavlova