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STARTERS
Classic Tomato Soup with Herbed Croutons | gf
Curry Scented Yellow Split Pea Soup with Masala Almond Chips | gf
Kale Hemp Caesar Salad with Sprouted Sunflower Seeds | gf
Roasted Squash and Arugula Salad with Maple Cider Vinaigrette | gf
MAIN COURSE
Field Roast Celebration Roast with Mushroom Gravy
Harvest Stuffed Winter Squash with Wild Rice | gf
Pumpkin Glazed Lentil Loaf | gf
Zucchini Lasagna with Almond Ricotta | gf
SIDE DISHES
Mashed Potatoes with Mushroom Gravy | gf
Garlic Rosemary Roasted Potatoes | gf
Maple Sriracha Candied Sweet Potatoes | gf
Apple Cranberry Stuffing | gf
Green Bean Casserole with Crispy Onions | gf
Roasted Brussels Sprouts with Caramelized Onions | gf
Sweet Tart Cranberry Orange Relish | gf
BREAD
(served with homemade vegan butter)
Cornbread | gf
Dinner Rolls
Sweet Potato Biscuits
DESSERT
Pumpkin Pie, Sweet Potato Pie, Pecan Pie, Apple Pie, Blueberry Pie, Cherry Pie
Chocolate Chip, Oatmeal Raisin, Peanut Butter and Snickerdoodle Cookies (by the dozen)
Brownies & Blondies (by the dozen)
gf-gluten free | gf option – gluten free option available
Wildflower Kitchen 