Rosh Hashanah

Appetizers - cheese and Charcuterie, Vegan Ricotta on cucumber with shaved walnuts, lemon and walnut oil

Buffet- Baked Salmon with lemon parsley butter and citrus, baby potatoes with rosemary truffle butter, panko chicken with chili lime seasoning a baby tomatoes, roasted carrots and asparagus and farm salad with basil oil and orange vinegar

© 2019

 by Lisa Stalvey Chef, Published Author

and Web Designer