Thursday, February 22, 5:30 pm

   This dinner celebrates the segue of winter to spring and is Vegetarian and Gluten Free.  *We can adapt for vegans; please let us know when you register if you would like this.  BYOB is welcome.

• Za’atar and Goat Cheese Beet Root Dip with Olive Pao De Queijo (Brazilian Cheese Bread)
• Crispy Sprout, Micro Green and Zesty Pickled Radish Salad with Grapefruit Vinaigrette
• Gouda Fondue with Roasted Roots and Brussel Sprouts
• Cauliflower Pilaf with Mushrooms and Spiced Pumpkin Seeds
• White Balsamic Caramelized Winter Squash with Tamari Walnuts and Herb Yogurt
• Lime Curd Parfaits with Shortbread, Raspberries and Baby Lemon Verbena