My stomach is literally growling as we finish planning this amazing menu for Saturday’s menu.
Now as always for these dinners, we have to reserve the right for the menu to change as we’re never quite certain that everything we plan on will actually be available by the end of the week.
Here’s what we have in store for you:
Starters:
Roasted Beet and goat cheese flatbreads
Bleu cheese fondue served with roasted Garlic toasts and heirloom Tomatoes
Salads:
BLT dressing over local lettuce with hard cooked farm egg, cucumber, and green onion
Arugula with sweet lemon vinaigrette and baked goat cheese
Entrees:
Basil crepe purse with warm lemon sauce, stuffed with caramelized Onions and Cremini Mushrooms, Swiss Chard and gruyere. Served with Potato, Beet and Onion salad.
Asian glazed ribs with red cabbage, Kohlrabi, and almond slaw.
Savory Dijon chicken brown Betty made with fennel onion with a side of shaved Zephyr Squash with toasted mustard seeds.
Desserts:
Molten brownie pudding with fresh mint whipped cream
Peach and blueberry crumble
