Nourishing Traditions Dinner: 12 guests
Hors d’Oeuvres
- A Selection of Artisan Cheeses
- Rosemary-Almond Crackers with “I So Badly Want to Be Bleu” and “Burr Oak”Cheeses by Canal Junction Farmstead in Defiance, Ohio
First Course
- Spinach Salad with Roasted Delicata Squash, Soaked Cranberry Beans & a Warm Honey-Balsamic Dressing
Main Course
- Fields of Athenry Herb Roasted Rack of Lamb & a Bernadette Stock Reduction
- Oyster and Shiitake Mushroom Cakes with Truffle Cheese over a Bed of Sauteed Moutoux Orchard Rainbow Chard
- Pureed Butternut Squash with Browned Butter & Maple Sugar
Dessert
Ice Trio served with Almond-Coconut Shortbread Cookie
- Vanilla Raw Goat’s Milk Ice with Raw Wildflower Honey
- Coconut Raw Milk Ice with Raw Wildflower Honey
- Cacao Nib Sorbet with Raw Buckwheat Honey