Spring vegetables

EASTER TO GO 2021

 Four Course Dinner for Two

Pick up is Noon-4:30 on Sunday April 4th

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Ct Sourdough Rosemary Pumpernickel, Served with Maple & Horseradish Butter

Smoked Tonnato Spread with Capers &

Garlic served Seeded Crackers & Crudite Vegetables

Appetizer

Sunchoke Bisque, Black Truffle Breakings, Creme Fraiche

 

Entree

Zero Profit Coffee Rubbed Lamb Rack for 2, Toasted Freekeh Salad,

English Peas, Spring Garlic, Mint, Chermoula

Or

Hake Meuniere, Roasted Fingerlings, Capers, Charred Cauliflower,

Olives, Brown Butter & Lemon Breadcrumbs

Dessert

Coconut Cake, Cream Cheese Frosting, Toasted Coconut

 

Extras

Roasted Asparagus, Sauce Gribiche,

Meyer Lemon, Toasted Breadcrumbs

 

Vermont Cheddar Potatoes Grand-Mere

Char-Roasted Parsnips & Carrots, Whipped Ricotta,

Fermented Garlic-Honey, Crushed Pistachios