Farm to Table Menu

October 26, 2017

 

Amuse Bouche

Roasted parsnip and harissa strudel with mint, feta, carrot reduction

and pistachio crumble

Soup Trio

Enjoy a sampling of three fall inspired soups

Butternut with nutmeg crema

Winter root vegetable with poached pear

Golden beet with chive oil and cumin

Salad

Baby arugula, butternut squash, parmesan & pepita crunch

with a caramelized honey and cranberry vinaigrette,

Entrées

Please select one entrée

Choucroute Garnie

Sage rubbed Lucky Seven Farm pork chop, New England charcuterie

bauernwurst, mustard glazed roasted cabbage with house bacon lardoons,

pickled apple, duckfat whipped potato

Kataifi Crusted Monkfish

Roasted brussels sprouts and chick peas, tomato confit, and spiced turmeric yogurt

Risotto with fall vegetable tasting

-Za’atar roasted butternut squash

– roasted brussels sprouts and chick peas

-black garlic braised swiss chard and tomato confit

Dessert

Please select one dessert

Pumpkin white chocolate mousse cake

with boozy caramel and pepita brittle

Maple Cream Napoleon

Dix Family Farm Syrup

 

$85.00 per person (not including tax and gratuity)

Join us for our annual farm to table “community” supper beginning at 7:00 p.m

 vicki lee’s bakeshop. cafe. catering company

105 Trapelo Road, Belmont, MA 02478

Proudly sourcing local ingredients from: Two Field Farm (run by our own Johanna Flies),

Wright-Locke Farm and Northeast Family Farms.