We can’t wait to welcome our Valentine’s diners to the Farm Stand on Friday, Saturday, and of course Sunday, February 14th. We are already planning and prepping.
There are still a few seats left for the Friday dinner – Saturday and Sunday are booked solid. Get a seat if you can…the menu is shaping up nicely.
Cooking in the winter with a limited supply of veggies is always a challenge, but having a limited selection makes it easy to decide what goes on the plate. We like a challenge, and we like an easy decision, so it’s a win-win for us.
Tentatively we have as our menu:
marinated beets with pasta sfoglie, mache, and a blue cheese foam
pressed duck terrina with carrots, parsnip and a roasted pepper sauce
rockfish, mussels and clams with a hearty fennel broth
grilled pork tenderloin over lentils, kale, and salsify
sipping chocolate with zeppoli