The Farmstand is off to a warm and wonderful start with our Valentine’s celebration in full swing. We had a packed house on Thursday and Friday and again today. We have been working hard all week. Here is the menu with pictures.Guests were greeted with an amuse bouche of pork and pistachio terrina with pickled beets and house mustard. Next to come to the table was a dungeness crab croquetta accented with a key lime aioli and served with a salad of watercress, apple, and grapefruit.
Next course was a parsley and parsnip root soup with pickled apple and crispy duck confit. We forgot to snap a picture!As a fourth course we prepared a casonsei rossi, which in this case was a beet-filled ravioli with toasted shallots and poppy seeds. As the main course we served duck breast with potato puree, rutabaga, kale, demi-glace, and a toasted wheat berry foam. And to finish we served a spiced cheesecake with port granita, creme anglaise, hazelnuts, and Speculoos cookie crumb.
What great time we had. Thanks to all those who came to eat, and to the crew who picked especially for us in the winter fields. LUNCHES START UP FEBRUARY 28th! We will see you there.