Pomegranate Field Roast with Farro Risotto $12.00

Vegan

Sorry, this item is not available today but we've got plenty of other great meals for you to try.

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Pomegranate Field Roast with Farro Risotto by Chef Jeanne Orlowski

Chef Jeanne Orlowski

Chef Jeanne Orlowski

• Executive Chef for Ripe Catering
• Le Cordon Bleu Graduate

Circle border i Description

Locally made vegetarian Field Roast is topped with a sweet and tart pomegranate sauce and served with a deliciously nutty farro risotto and balsamic zucchini.

Ingredients Ingredients

Field Roast, local chard, garlic, lemon juice, oil, salt, pepper, pistachios, pomegranate seeds, pomegranate sauce (pomegranate juice, balsamic vinegar, lemon, garlic, chili flakes, brown sugar, salt, pepper), farro risotto (farro, canned pumpkin, white wine, garlic, onion, brussels sprouts, kale, oil, salt, peppper), balsamic zucchini (zucchini, oil, salt, pepper, garlic, balsamic vinegar)

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