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VEGAN MENU | Three Courses Family Style | 5pm
Winter Salad
Mixed Spicy Greens + Cranberries + Champagne Dressing
Tomato Bisque
with Toasted Sourdough Croutons
Stuffed Acorn Squash
filled with Grain Salad, Pomegranate Seeds + Dried Cranberries
Pears Poached in Beaujolais
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November 6
West Virginia Botanic Garden Dinner
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November 25