Crab Cakes: Slow Food Fast
Wednesday, February 8th 2012
Amuse Bouche at the Counter
Smoked Duck Quesadilla with
Salsa Verde and Cilantro Sour Cream
Old School Deviled Egg with Pickles and Smoked Paprika
Second Course
Creamy Parsnip Soup with Cider Braised Pork,
Chive Pistou and Berkshire Blue Crostini
Third Course
Crispy Crab Cakes with Fiddle Head Tomme Rosemary Polenta a
Haricot Vert and Fancy Tartar Sauce
Dessert
Goat and Cream Cheese Cake with Grapefruit Gastrique
Candied Pecans and Whipped Cream
