2016 Farm To Table Menu

The Menu is Here for the Farm to Table Dinner, designed and prepared by Peppers Fine Catering!

Tickets are still available at Indian Head Farm, open from 9:00 to 6:00 daily.

Zucchini, Lemon & Mint Bruschetta
A terrific fresh bruschetta style hors d’oeuvre that speaks of fresh gardens & herbs.

Roasted Vegetable Croustade, Crystal Brook
Chevre Boursin
 A variety of roasted peppers, eggplant & seasonal onion is roasted to bring out their natural sweetness and marinated in a complex aged balsamic vinaigrette.  This great salad is then crowned onto a goat cheese boursin spread croustade and served, hot from the oven.

Pillaladiere (onion tart)

Eggplant Caviar, Bloody Mary Pearls, Basil Crusted Cornet
That’s it and it is delicious.

Chilled Local Corn Soup, Basil Chantilly Crema
Local, sweet and fresh and enhanced with a savory whipped basil cream.

Field Green and Herb Salad, Shaved Radish & Herb Vinaigrette
An assortment of the seasons freshest fruits.

Nicoise Potato Salad, on Rocket Lettuce, French Tarragon
New Red Bliss potatoes, steamed and dressed in a creamy vinaigrette laced with olives and fresh tarragon.

Braised Cabbage with Apple
Fresh red cabbage is flavored in a traditional German flavor with Apple Smoked Bacon to accent.

Lilac Hedge Ham, Smoked by the Pepper Team
Strawberry Horseradish Sauce
and
Roasted Onion Mustard

Spit Roasted Baron of Beef
Lilac Hedge Farm product
Creamy Horseradish Sauce and
Pickled Red Onion Jam

Fresh Basil Pot d’Creme
Served with a touch of whipped cream,
a blueberry coulis and fresh raspberries

Peet’s Regular Coffee, 10 Cup Air Pot

Peet’s Decaf coffee, 10 Cup Air Pot

Meat is provided by Lilac Hedge Farm, goat cheese by Crystal Brook Farm
and produce by Indian Head Farm.