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.

Fresh from the farm, with Michigan farm butter and sea salt.