This year’s menu includes – as I post each one I will reset the link here as well.

• Assorted Fruit & Cheese plate
• Bacon wrapped Sweet Potatoes with Brown Sugar and Maple Sale Crust
• Kale & Fennel Slaw with Citrus-honey dressing
• Tossed Up Caprese Salad with mozzarella balls, cherry tomatoes and basil.
•  Tomato, Bean and Cilantro Salad
• Gluten Free Bread from Miraposa Bakery
• Sticky Honey-BBQ’s Crockpot Meatballs
• Artichoke & Spinach Bites
•  Dairy Free “cheesy” vegetable baked Gluten Free Pasta
• Urban Hunters, “Working Stiff” Turkey Cacciatore
• and lastly the obligatory Honey Baked Spiral Baked Ham as “Papa’s Backup” dish
• For the sweet side of things, Paul makes his “special” Trifle  – this year we did both a chocolate and a GF Butterscotch version
• Brownies
• Cornmeal and Pear Cake with Rosemary Syrup (GF)
• “Deconstructed” Italian style Cannoli dip with waffle cone chips