MENU FOR October 2nd

• Roasted Squash, Caramelized Onion & Garlic Soup

• Savoury Bread Pudding

• Roasted Root Vegetables with balsamic/maple syrup glaze

• Spicy Cranberry Chutney

• Roasted Brussel Sprouts & Pecans

• Pumpkin Tarts & Whip Cream