menuSides Artichokes Au Gratin Asparagus with Lemon Sauce Blackeyed Peas with Snap Peas Bouquet of Seasonal Vegetables Cheese Grits with Warm Goat Cheese Corn Pudding Double Stuffed Potato Emerald Rice Garlic Mashed Potatoes Garlic Rosemary Potatoes Glazed Baby Carrots with Pistachios Grilled Mixed Vegetables with Fresh Herbs Haricot Vert with Truffle Oil Long Grain and Wild Rice Oven Roasted Potatoes Pasta with Artichoke Hearts in Light Garlic Butter Sauce Polenta with Gorgonzola Cheese Portobello Mushrooms Stuffed with Spinach Risotto with Tiny Peas Roasted Asparagus, Turnips and Baby Beets with Fennel Sauteed Mushrooms Spinach Artichoke Casserole Three Pasta Alfredo Wild Rice with Mushrooms
