The menu is basically set, so we thought we’d share it with you.  Ticket sales have gone better than all previous years–meaning there are a literally only a handful of tickets remaining.  If you’re on the fence, now’s the time to get off to purchase tickets to and event we’re very excited for.

BREAD & BUTTER

HORS D’OEUVRES

FRIED SQUASH BLOSSOMS STUFFED WITH SMOKED DUCK CONFIT AND SERVED WITH A SAVORY SABAYON AND PETITE BEET TERRINE

LANGOUSTINE BANH MI

FIRST COURSE

WINSLOW’S JAR OF PEAS

SECOND COURSE

LOCAL SPRING VEGETABLE RAGOUT WITH PROSCIUTTO CONSOMME AND GOATSBEARD FARMS FRESH GOAT CHEESE

THIRD COURSE

BARBEQUED GLAZED HEATH PUTNAM FARM MANGALITSA PORK BELLY OVER HODGSON MILLS YELLOW CORN CAKE AND BACON JAM WITH A MELANGE OF OVERLOOK FARM PICKLED CARROTS, OZARK FOREST SHIITAKE MUSHROOMS, RADISH “SHARDS” AND CLAVERACH FARM SHOOTS

FOURTH COURSE

CHICKEN LIVER MOUSSE POTSTICKER CARROT, TOMATO, PICKLED RADISH POD AND CRISPY GIBLETS

FIFTH COURSE

CLAVERACH FARM & VINEYARD WHITE WINE AND GARLIC BRAISED RABBIT SADDLE AND RABBIT RILLETTE STUFFED GRAPE LEAVES, PICKLED CARROT & SHALLOT SALAD

DESSERT

BEET / CHOCOLATE / BLACK RASPBERRY

PETIT FOURS

CARROT CAKE

BEER

SCHLAFLY & PERENNIAL

WINE

DRY CHAMBOURCIN ROSE

“GREEN” WINE BLEND OF SEYVAL AND MARSANNE