Fall Harvest Teachers Appreciation Dinner

Curried Pumpkin Soup with Creme Fraiche and Grilled Chicken
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Basket of Home Baked Five Grain, Crusty Sourdough and
Corn Bread with Honey Creamy Butter
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Stuffed Pork Loin with Rosemary and Sage Gravy
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Boneless Breast of Chicken with Dijon and Portobella Mushrooms
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Acorn Squash and Ricotta Lasagna
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Oven Roasted Sweet, Yellow and Russet Potatoes
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Honey Thyme Baby Carrots with Nutmeg Garnish
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Warm Apple Cranberry Crisp with Vanilla Bean Ice Cream
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Freshly Brewed European Roast Coffee
Assorted English Tea