Had our first weekend of dinners and it was a great turnout! Our guests ranged from locals to a few who were passing through town. It was a good weekend to try things out, flex our creative muscles and take stock of things we are doing well and things that still need to be fixed. Take a gander below for our semi-permanent menu with revolving specials.
Nibbles:
-Homemade Caramelized Onion Dip with colorful veggie chips
-Warm Goat Cheese Rounds served with mixed greens
-Creamy Carrot Ginger Soup with Fennel and Creme Fraiche (can be made vegan upon request)
Entrees:
-Butternut Squash Ravioli with a brown butter sage sauce and toasted pecans
-Eggplant Stacks layered with goat cheese, fresh herbs, roasted fennel, and tomato sauce
-Cheddar Cauliflower Pie with grated potato crust
-Our own Flatbread with caramelized onions and mossend blue cheese or slow roasted tomato sauce, maplebrook mozzarella and fresh basil
-Crusty Baguette Sandwich of marinated portabella mushrooms, roasted red peppers, maplebrook mozzarella and garlic basil mayonnaise
-Root Vegetable Latkes with a twist! Served with spiced local honey or roasted garlic parmesan cream
-Seitan Cheesesteak with sauteed bell peppers, onions, and mayonnaise on a baguette
Sweet Treats:
-Vanilla Raspberry Cake with Cream Cheese Frosting
-Warm Apple Pie ala mode
-Coconut Crusted Chocolate Truffle Pie
-Mini Chocolate Cakes filled with Peanut Butter Cream and topped with Chocolate Ganache
-Raspberry Almond Shortbread Bars with Vanilla Icecream and homemade hot fudge
-Old Fashioned Hot Fudge Sundae with homemade hot fudge, whipped cream and walnuts
-VT Maple Sundae with local maple syrup and maple glazed walnuts and whipped cream
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