BREAKFAST 

Beverages

• Coffee
• Tea

Main Savory Dish

• Root Hash with Bacon
• Root Hash (vegetarian), Cheese on side 
• Green Garlic Aioli (VGN)

Pastries

• Green Garlic Biscuit
• Pumpkin Muffin with Hazelnut Crumble (GF,V)
• Blueberry Coffee Cake

LUNCH

Main Entree

• Beef Bolognese pasta (GF) with
• Lentil Mushroom Squash Ragu with Turnips & Apples

Sides

• Polenta (v)
• Tuscan Braised Greens
• Orzo Salad with parsley, olives, and a balsamic roasted bell pepper vinaigrette
• Roasted Carrots with Italian chili crunch & dates

Salads

• Salad Greens & Radicchio with Grilled Fennel and Apple
• Dressings: Roasted Shallot & Pomegranate Vinaigrette
• Caprese Salad 

Beverages

• Blood Orange Spritz
• Lemonade

RECEPTION / THINK WITH A DRINK

• Meatballs
• Cheese & Cracker Platter
• Cheeses:
  • Cheese curds from OSU
  • Jalapeño cilantro queso fresco
• Crackers:
  • Baguettes
  • Blue Corn Tortilla Chips

Veg & Dip Platters

• Raw Veg: Carrots, hakurei turnips, purple green and pink radish, celery
• Roasted Veg: Crispy Smashed Potatoes
• Giardiniera creamy corn dip
• Ricotta with Roasted Tomato & Basil dip

Desserts

• Berry Panna Cotta
• Italian Olive Oil Cake with Apple wedge on top
• (GF/V) Cherry Crisp