G4 Blanco, Cointreau, fresh lime, apple cider, agave, cinnamon, apple crisp, tajin-brown sugar rim

APPLE BOTTOM "RITA"

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes or until all liquid is absorbed.

Prepare the Quinoa

Preheat the oven to 400°F (200°C). Cut butternut squash into cubes and toss with olive oil, garlic, sage, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

Roast the Butternut Squash

In a bowl, combine halved Brussels sprouts with balsamic vinegar, honey, salt, and pepper. Toss to coat and place on a baking sheet. Roast in the oven for 20-25 minutes until golden and crispy.

Prepare the Brussels Sprouts

In the last 5 minutes of roasting, sprinkle chopped walnuts over the Brussels sprouts.

Add Walnuts

Preheat the oven to 425°F (220°C). In a bowl, mix the apple pie filling with cinnamon. Place one pie crust in a pie dish, fill with the apple mixture, and cover with the second crust. Cut slits for steam to escape.

Assemble the Apple Pie

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.

Bake the Pie

Allow the pie to cool slightly, then serve with scoops of vanilla ice cream.

Serve with Ice Cream

Butternut squash

Quinoa

Vegetable broth

Olive oil

Garlic cloves, minced

Fresh sage, chopped

Salt

Black pepper

Brussels sprouts, halved

Balsamic vinegar

Honey

Walnuts, chopped

Apple pie filling

Cinnamon

Pre-made pie crusts

Vanilla ice cream

Harvest Dinner

with fennel orange salad and sublime extra virgin olive oil vinaigrette

Octopus carpaccio

polenta, snap peas, maitake mushrooms, pan jus

Pan Roasted Chicken

Baby Cucumber, Shaved Leffers Carrots, Orange Agave Vinaigrette

Galimax Living Greens

Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Harvest Dinner Recipe

Ingredients

Main Course

Side Dishes

Dessert

Method