Wednesday, January 11 2012
Snacks at The Counter
Roasted Beet, Great Hill Blue and Toasted Hazelnut Crostini
Smoked Blue Fish and Braised Fennel Salad with
Horseradish Mustard Sauce on Sesame Crisp
Creamy Parsnip Soup with Balsamic Caramel
Cider Braised Round The Bend Farm Pork
Entree
Free Bird Organic Chicken Duet
Juniper Confit Chicken Leg and Thigh with Cranberry Gastrique
Haloumi Stuffed Chicken Breast with Reduction Sauce
Roasted Brussels Sprouts, Carrots and Garlic
Oyster Mushroom Barlotto
Dessert
Sauternes and Cinnamon Poached Pear Stuffed with
Highlawn Farm Creamy Ricotta and Candied Hazelnuts
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