Prepare your senses for a feast of the eyes, nose and palate! Our November Farm to Table menu is here and sounds mouthwatering: braised beef over celery root purée, garnished with winter squash and brussel sprouts; chopped kale and kohlrabi salad with orange honey mustard vinaigrette, pomegranate seed; and a dessert of roasted apple with vanilla-cinnamon yogurt sauce.

We look forward to this lunch prepared using our 8th graders’ harvest of brussel sprouts and our 3rd/4th graders’ squash. Don’t forget your plates, bowls, silverware, napkin, and drink! See you there on Wednesday.