Enjoy your Thanksgiving from Chef Marcia Sanchez!

Heating & Serving

Add dressing and mix, season with salt as desired

Heat on stovetop for 5 to 6 minutes on low heat
Garnish with edible flower

Heat on stovetop for 5 minutes on low heat or in the microwave for 1 minute

Harvest Roast
Heat on stovetop for 5 minutes on low heat
Garnish with Microgreens

Serve at room temperature

Celery root
Heat on stovetop for 5 minutes on low, season with salt as desired

Can be served at room temperature or warmed in the oven at 375 degrees for a few minutes

Menu Details

This menu is completely plant-based and gluten free

Autumn Squash Soup

Roasted Butternut Squash, Sage, Granny Smith Apples, Tomatillo, Coconut Milk, Aleppo-Coconut Butter, Roasted Pepitas, Edible Flower. Gluten Free

Festival Salad

Shaved Brussels Sprouts, Lacinato Kale, Roasted Delicata Squash Rings, pears, Pomegranate Seeds, Preserved Lemon-Creole Mustand-Maple Syrup Vinaigrette, Edible Flowers. Gluten Free, Nut Free

Harvest Roast  

Wild Mushroom-Artichoke-Tofu Pate, Garlic Confit, Walnut, Sage, Tapioca-Rice Flour served with sundried tomato confit-walnut-Pomegranate-Cranberry Sauce.* Gluten free

Celebration Rice

Himalayan Aged Basmati Rice, Shaved Almonds, Toasted Pistachios Caramelized Orange, Barberries, Saffron, Basil, Rose Petals. Gluten free


Roasted Kabocha Squash - $10

Hot Maple-Preserved Lemon Glaze, Basil-Tarragon Chimichurri, Pinenut, Orange Zest, Orange Segments. Gluten free

Garlic Confit Mashed Celery Root - $10

Saffron Whipped Butter, Roasted carrots, mushrooms, Roasted Brussel Sprouts, Pickled Shallots. Gluten free

Purple Sweet Potato Pie (whole pie)- $25

Almond Flour-Ginger Crust, Almond Butter, Coconut Milk, Coconut Condensed Milk, Horchata, Cardamon, Vanilla, Cinnamon. Gluten free

* cranberry sauce ingredients: pomegranate molasses, smoked garlic confit, orange zest, sumac, Persian Basil, Mint, Coriander, Pomegranate Seeds