DINNER GRAZING TABLE
“Scratch Crackers” with herbs, Mushroom and Walnut Pate, Local Beef Pate, pickled spring onions, spring pea and mint “smash,” fresh farm cheeses, beet hummus, and spring crudites
DINNER SALAD
Garden Salad with multicolored local lettuces, spring onions, peas, white and red turnips, edible flowers, radish micros and dill, served with green garlic & honey vinaigrette, with side of soft boiled egg and crumbled farm cheese
Radish Slaw with lemon and thyme aioli, parsley, cracked pepper
Rainbow Carrot Salad with Lemon, Olive Oil, Salt
DINNER ENTREE
Grilled Whole Buttermilk-Brined Chickens with a side of Forage Sister’s special red and green chimichurris
(Vegan/Vegetarian Main) Grilled Veggies and Herb-barley risotto served with peas, arugula & walnut pesto and fried mushrooms
Roasted Beets and Carrots with spring onions, thyme and garlic
Wilted Spinach with lemon, shallots and toasted nuts
DINNER DESSERT
Buttermilk and Rhubarb Cake, served with Strawberry Redux and Vanilla Cream
Or
Raspberry and Rhubarb Crumble (Vegan, GF) with coconut cream
Coffee, cream, sugar
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