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Here’s the description from the upcoming.org listing:
Appetizers
Carpaccio of Winter Beets with Walnut Oil and “Minus 8” Ice Wine Vinegar
Exotic Kale Blend and Old World Lettuces
with Pineapple-Ginger Honey Vinaigrette
Wilted Mustard and Turnip Greens with Bacon, Northern White Beans
and Glazed Red Onions
Lentil and Heirloom Potato Stew with Vienna Sausages, Carrots
and Micro Celery
Entrees
“Coq aux Vin”
Free Range Chicken braised in Red Wine with Mushrooms, Shallots
and Applewood Smoked Bacon
-and-
Slow Roasted Niman Ranch Pork Shanks in a light BBQ
and Preserved Tomato Sauce
Entrees are Served with our Chef’s Garden Vegetables:
Roasted Fingerling Potatoes with Thyme and Rosemary
Oven Roasted Beet Variation with Micro Caraway
Braised Celeriac with Pistachios
Brussels Sprouts Sautéed with Duck Prosciutto
Desserts
Parsnip and Pear Strudel with Caramel Ice Cream
Root Cellar Apple Cobbler with Hazelnut Crumbs
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