LOCAL FOOD REVOLUTION

January 2, 2013

SUCCOTASH FARRO RISOTTO

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Ancient whole grain farro prepared risotto style with fresh herbs, local corn, butter beans and blistered cherry tomatoes. Finished with black pepper toasted almonds, Carolina corn + basil cashew cream sauce and balsamic reduction. Exchange farro for quinoa by adding two dollars     (Vegan, opt Gluten Free)

  Posted by selmisha in Entrees, Menu on January 2, 2013