Great food, great fun

March 7th, 2020

 Farm to Table Dinner

Executive Chef Michael Bick   Chef de Cuisine Cesar Sanchez

The Menu

Passed:

Margarita Shrimp

Wild Gulf Coast Shrimp, Tequila Cured

Lime-Mango Drizzle

Beet Crostini

Oven Roasted Beets, Red Onion Marmalade, Whipped Ricotta

Grilled Whole Wheat Baguette

Truffle Macaroni and Cheese

Sharp White Cheddar, Gruyere, and Fontina Cheeses, Truffle Shaving, Caramelized Bacon Jam

 

First Course:

Miso Cured Scallops

Stonington Scallops, Shiro Miso, Sake, Microgreen Salad, Ponzu, Yuzu Kosho Cilantro Puree

 

Family Style Dinner:

Asian Marinated Pork Loin

Five Spiced Apple Compote

 

Roasted Root Vegetables

Carrot, Parsnips, Turnips, Beets, Fennel, Red Onion

Fennel Glaze

 

Gingered Sweet Potatoes

Sweet Potato Crisps

 

Farmer’s Mixed Salad  

Romaines, Tatsoi, Spinach, Komatsuna, Dried Cranberries, Old Chatham Ewe’s Blue Cheese

Maple Candied Walnuts & Balsamic Fig Dressing

 

Dessert:

Vanilla Bean Cheesecakes

Graham Cracker Crusts, Berry Salad, Strawberry Drizzle

 

BYOB

 

Thanks to Sugar Hill Farm, Stonington Seafood Harvesters, Radicle Farm, Farm Hub, Hepworth, Old Chatham Creamery