This is yet another menu featuring a soup. But in this case, I took things in a little different direction in that there is no salad featured here. Instead, I chose to slice sweet potatoes super-thin on the mandolin and then “oven-fry” the “chips” in a hot oven. It takes a bit of time to cook the wild rice, but the other components of the menu come together fairly quickly.

Cream of wild rice soup with shallots, shitake mushrooms, and a splash of sherry
Sourdough toasts topped with goat cheese and olives
Oven-fried sweet potato chips
Poached pears and cookies