Menu Ideas

Roasted Salmon, Red onions, Mustard Greens, Olives, Parsley coulis

Here is a list of menus from a few past events.

 

Roasted Heirloom Potatoes with tomatillo puree

Romaine salad with Pickled Carrots and Radishes and cilantro Vin

Rainbow Chard bundles filled with Feta, Poblano pepper, and caramelized Onions

Corn off the Cobb with Lime, Mint and Green Onions

Hanger Steak with Carrot Top Pesto

 

Potato Leek Soup

Broccoli with toasted Pinenuts

Phylo pastries filled with Kale, Goat Cheese, and garlic

Arugula Salad topped with Tomato Bruschetta

Local Halibut with a Parsley Coulis

 

Lamb with Apricot Chutney

Garlic Braised Escarole with Pistachios

Black Lentils with Basil

Roasted Beets with Rouge Creamery Blue cheese

 

Kale Salad with Celery, Pink Lady apples, walnuts and Creamy Parmesan Dressing

Potato and Chard Gratin

Halibut poached in Fennel and Lemon Thyme Broth

Roasted Purple top turnips with Rosemary and Aged Balsamic Vin

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