Wed, Nov 29

Entree options:

Seared Sea Scallop
in scampi sauce
risotto cake
spinach + green pea sauté

Five-Spice Pork Tenderloin
with sherry pan sauce
butternut squash purée
green beans + shallot rings

SEASONAL SALAD

butter lettuce + red wine poached pear + toasted pecan + chevre + red wine vinaigrette