This Week

 

WEDNESDAY MAY 22

 

GWILLIMDALE FARMS ROASTED HEIRLOOM CARROT SALAD

Romaine Hearts, Spinach, Radicchio, Cucumber, Radish, Gala Apples,

Asparagus Ribbons, Avocado Ramp Green Goddess, Lemon Raisin Vinaigrette

 

BARBECUE BRICK CHICKEN & BABY BACK RIBS

Warm Potato Salad, Dill Pickle & Wild Leek Dressing

Charred Welsh Bros. Asparagus with Lemon & Marinated Olive Relish

Bourbon Molasses Baked Beans, Double Smoked Bacon, Chive Sour Cream

 

“MADAWASKA” EWE’S MILK CHEESE BY BACK FORTY ARTISAN CHEESE

Ginger Fennel Marmalade, Pistachio Biscotti

 

BLUE RIBBON RED VELVET CAKE

Toasted Coconut Cream Cheese Frosting, Candied Walnuts

 

 

 

 

 

 

 

 

 

 

THURSDAY MAY 23

 

WELSH BROS. ASPARAGUS SALAD

Living Greens, Watercress, Baby Kale, Shaved Fennel, Cucumbers,

Toasted Hazelnuts, Watermelon Radishes, Lemon Dill Aioli,

Brown Derby Dressing

 

CORIANDER & MINT ROASTED PORK LOIN

PICKLED PINEAPPLE CHUTNEY

Jeweled CousCous with Charred Ramps & Spiced Raisins

Sautéed Fiddleheads & Asparagus Tips with Confit Garlic Butter

Pan Roasted Heirloom Carrots, Pickled Chilies & Wild Leek Butter

 

“HODGE PODGE” SHEEP & GOAT’S MILK CHEESE BY MONFORTE DAIRY

Pilsner Gelée, Hazelnut Soda Bread

 

STRAWBERRY RHUBARB CHEESECAKE

Vanilla Caramel, Lemon Cream

 

 

 

FRIDAY MAY 24

 

EUBOEAN SPINACH SALAD

Living Greens, Arugula, Kale, Fisherville Cucumbers, Marinated Olives

Toasted Pita Crisps, Garlic & Ramp Aioli, Sweet & Sour Peppers,

Balsamic Roasted Figs, Crumbled Feta, Lemon Dressing

 

SEARED FOGO ISLAND HAND LINE COD

HEIRLOOM TOMATO, ASPARAGUS & TOASTED FARRO SALAD

Charred Broccolini, Preserved Lemon Butter, Stracciatella

Chinese Spicy Garlic Eggplant, Chili Black Bean Sauce, Cilantro, Peanuts

Roast Sweet Corn, Sautéed Wild Leeks, Smoked Pork Belly

 

“AGED LANKAASTER” GOUDA STYLE COW’S MILK BY GLENGARRY

Blueberry Black Pepper Chutney, Sesame Cashew Brittle

 

BROWN SUGAR BREAD & BUTTER PUDDING

Vanilla Roasted Strawberry & Ohme Farms Rhubarb Compote

 

 

 

 

 

 

 

 

SATURDAY MAY 25

 

PENNYCHURCH SALAD

Baby Arugula, Radicchio, Romaine Hearts, Grilled Ramps, Puffed Quinoa

Cucumber, Cookstown Radishes, Roasted Bosc Pears, Carrot Ribbons,

Lemon Whipped Ricotta, Aged Balsamic Dressing

 

BUTTER BASTED, SLOW ROASTED AAA BEEF SIRLOIN

CHARRED WILD LEEK & FORAGED MUSHROOM JUS

Cheesy Whipped Aligot Potatoes, Chive Sour Cream

Sautéed Janssen White Asparagus, Buttered Sweet Peas, Mint

Fisherville Greenhouse Bok Choy, Pickled Chilies, Ginger Lime Butter

 

“TANIA” TOSCANA STYLE SHEEP’S MILK CHEESE BY LENBERG FARMS

Ginger Fennel Marmalade, Pistachio Biscotti

 

VANILLA POUND CAKE

Chef Lora’s Lemon Curd, Wild Blueberry Compote, Sweet Cream

 

 

 

$58 PER PERSON

RESERVE A TABLE  WITH BOOKENDA

VEGETARIAN AND PESCATARIAN OPTIONS ARE ALWAYS AVAILABLE.

………………………………………….

Facebook button