A medley of zucchini and yellow squash, mixed with parmigiano reggiano, balsamic vinegar, salt & pepper and oregano.

Made with Nett Lake Mahnomen rice, button mushrooms, carrots, Spanish onion, celery, garlic, parsley, butter salt & pepper and dried cranberries.

Seasonal delicata squash with Parmigiano Reggiano, Tellicherry black pepper, olive oil, Star thistle honey, garlic, butter and scallions.