Baked Polenta with Tomato Sauce and Fontina
Mixed Greens with Shaved Fennel, Olives, and Red Wine Vinaigrette
Creamy Leek Soup
Cider Braised Chicken
Rosemary and Maple Roasted Root Vegetables
Kale with Garlic and Dried Cranberries
Optional Dessert: Ginger-Squash Cupcakes with White Chocolate Frosting
