Welcome 2010

After a wild winter, we're ready to get to cookin'. Here is the menu for the March dinners. Some dishes may change based on what we have coming out of the garden.

porch
pastrami roulade, goat cheese, pickled peppers

first
Steve's selection of cheeses, amuse bouche

second
sweet potato soup, creme friache, sage

third
gnocchi, collards, bacon, veloute

fourth
venison and pork cassoulet, pea tendrils, liver croquette

fifth - a little undecided here
chocolate pot de creme, goat's milk caramel, sea salt
or maybe
polenta cake, candied citrus, lavender infused honey, creme friache

and we'll be making fresh biscuts to serve with the cassoulet. We look forward to seeing you all soon.
-Chris