• butternut squash-chestnut soup with caramelized apples
  • roasted pear salad (with roasted pears, toasted sunflower seeds, baby kale, spinach, fresh herbs, and a light pear vinaigrette)
  • orange pan-glazed tofu served over a black forbidden rice pilaf or moroccan-spiced baked chickpea cakes with red bell pepper curry sauce served over jasmine rice
  • pan-seared apricots and figs with a vegan honey ice cream