This is a whole menu that was featured in a Northwest magazine. Sometimes planning a whole menu can be daunting... what should I serve with this? Well I don't usually seek out whole menus, sometimes it is fun to make them as planned by a real chef. This one is great for fall and consists of Beer-braised Chuck Roast, Glazed Carrots & Parsnips, Sour Cream Mashed Potatoes, and Vanilla & Port Wine Poached Quince. Yummo!