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recipe of the month from Food for All Seasons
new seasonal menus from Food for All Seasons
new seasonal organic garden and produce from Food for All Seasons


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Starters:

Soups:

Indonesian Carrot Soup

Salads:

Winter Salad of Seasonal Greens, Roasted Walnuts, and Pears in a Champagne Vinaigrette

Entrees:

Winter Roasted Pork Loin with a Maple-Mustard Crust and Fresh Fennel and Apple Compote served with Smashed Red Skin Potatoes and Steamed Broccolini

Our Housemade Chicken Pot Pie filled with Vegetables and topped with a Puff Pastry Crown

Desserts:

Souffled Lemon Custard

Ann Arbor, MI