Very vegan

We’ve adjusted some dishes to accommodate the full range of vegetarian diners.

Menu:

• A trio of salads: Asian Pear Salad with Pecans (omit cheese); Grape, Toasted Almond, and Sweet-Onion Salad; Arugula, Fennel, and Preserved Lemon Salad
• Grilled Fingerlings with Dill (use olive oil instead of butter)
• Cranberry Pomegranate Sauce
• Sautéed Spinach with Crispy Shallots  
• Little Balsamic-glazed Onions (use olive oil instead of butter)
• Chile-roasted Acorn Squash
• Apple and Dried-Fruit Spice Pie Crisp (omit crust; bake filling, covered, until tender, then sprinkle with pecans and bake uncovered until nuts brown)