Inn at Taughannock Falls

Romaine lettuce, cornbread croutons, lemon-anchovy dressing and Parmigiano Reggiano

Chickpeas, avocado, tomato, cucumber, feta and herbs tossed with red wine vinegar and olive oil

Burrata, heirloom tomato and beets with balsamic reduction and a touch of pink Himalayan salt

White beans, spinach and pastina with fresh parsley and dill

Seared with Greek honey, garlic, lemon and oregano

House-made pasta with creamy coconut milk, lemon, garlic and vegan Parmesan sauce

Seared and served with potato purée, pan sauce and microgreens

Filled with creamy spinach, capers, roasted red peppers, and lemon, served with potato purée

Served with sweet potato purée, feta, balsamic reduction and microgreens

Served with red wine reduction and your choice of two sides

Buttery garlic asparagus, Brussels sprouts with pomegranate glaze, Yukon Gold or sweet potato purée, garlic sautéed spinach