We had a great group of old and new friends join us this evening for dinner. It is a fun time of year to cook since both late summer and fall ingredients are available. We are looking forward to our upcoming dates. We have reservations available for next Saturday October 17 and are excited to announce Friday November 13 and Saturday November 28 as our open dates for next month.
Tonights menu:
Passing
Green Tomato Soup with Walnut Oil and Sage
Whitmore Farm Egg Salad with Chives
Seared Scallop on Cucumber with Pickled Cucumber
Mashed Potatoes with Basil
Apple Sauce with Rosemary
Derricks Lemongrass Martini
(Labbe) Abymes Savoie 2007
Seated
Whitmore Farms Lamb Chop and Sweetbread with Turnips and Turnip Greens
(Chancelle/Bourdin) Saumur Champigny Rouge 2007
Cauliflower and Wax Beans with Wild Oyster Mushroom, Woodear, Shiitake, Royal Trumpet and Hen of the Woods Mushroom
Chateau Soucherie, Anjou 2008
Poussin with Broccoli, Black Barley Squash Gratin and a Ginger Garlic and Saffron Sauce
(Geoffrenet-Morval) Chateaumeillant Rouge 'Extra Version' 2007 (Pinot/Gamay)
Cheese
Franche Compte with Walnut Cracker
Carrot Sorbet with White Chocolate Brownie
Paillard Bouzy Champagne
Cornmeal Pancake weth Apples, Pears, Raspberries, Frozen Argmanac and Roasted Pumpkin Seeds
Cookie Bites:
Mini Chcolate Cakes
Coconut Macaroons
Quionoa Cookies with Golden Raisin
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