June 28, 2008

with special musical guest Brian Peck

Course 1: Hors D'oeurves

Squash Blossoms Fritters stuffed with Tonjea Farms Lemon Ricotta, Marjoram, and High Hope Hogs Prosciutto

Course 2: Soup

Chilled Migliorelli Farms Sweet Pea Soup with a Radish Sorbet

Course 3: Entree

Eco-fish Herb Crusted Tuna Steaks

or

Elk Trails Bison Steaks

both served with Migliorelli Farms Steamed Broccoli and Roasted Beets and Potatoes

Course 4: Salad

Los Noches Farms Arugula Salad with Cucumbers, Mint and a White Wine Vinaigrette

Course 5: Dessert

Stokes Farms Strawberry and Rhubarb Compote with Mint and Ronneybrook Dairy Home Made Whipped Cream