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- Spiced Arugula with Butternut Squash
- Spiced blackberrys
- Artichoke Hearts parcels on a bed of Slow-Roasted Celery
- Seasoned Green Beans with Wine reduction sauce on a bed of Boiled Acorn Squash
- Sauteed Green Beans, served with dates, Dried Mutton Jerky, figs, and steamed Crayfish with a creamy lemon-garlic sauce