Appetizer:
·
Tomatillo and Winter Savory Bruschetta
o
Topped with French
sorrel
·
Corn and Lower Salmon River Valley Squash Fritters
o
Topped with herb and tangy sour cream
Salad:
·
Kale and Brussels Sprout Salad
o
With toasted almonds,
fennel, parmesan and oven dried tomatoes tossed with a mustard vinaigrette
Main Course:
·
Sliced Top Round of Beef
o
House-smoked with a
lovage horseradish sauce and au jus
·
Cedar Plank Salmon
o
Topped with fresh
herbs and tomato beurre blanc
·
Roasted root vegetables
o
Multicolor fingerling
potatoes; sunchokes; and onions; seasoned with lemon and sage
·
Char-grilled broccoli
o
With chili and garlic
Dessert:
·
Apple and Rhubarb Crisp
o
With Zestar and Granny
Smith apples
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