The Pasta
– Spinach and Basil Stuffed Ravoloi
– Motzerella and Swiss Cheese
– Topped with Brushetta in a Jar , made this summer with fresh
tomatoes
The Salad
– Mixed Greens
– Crumbe Blue Cheese
– Sliced Almonds and Dried Cranberries
– Topped with a Splash of balsamic vinegar