Chicken noodle with fresh dill
Curried pumpkin vegetarian
Pan roasted Hakurei turnips with smoked paprika vegan
Long cooked turnip and mustard greens with garlic and olive oil vegan
So our 2015 Holiday Catering Menu & Order Form is ready and willing. Pick up a copy at the deli or click and download here.
We’ve added Roasted Spiced Sweet Potatoes and Slow Cooked Kale with bacon, cream, and lemon zest to our side offerings this year. And Sweet Potato Biscuits made with local sweet potatoes are back.
“RSVVP” stands for “Restaurants Sharing 10 Percent” (the Vs are Roman numerals). Participating restaurants contribute 10% of their total proceeds on RSVVP Day (from breakfast, lunch, dinner and in-between snacks) to benefit the IFC’s FoodFirst food programs: Food Pantry and Community Kitchen. Get the list of participating Food and Beverage establishments here.