2017 Valentine’s Dinner Menu

To whet your appetite for our upcoming Valentine’s Dinners, we’re giving you a sneak preview of the menu, brought to you by our new chef Aaron Evans.

valentines-day-dinners-specials-boston-2016

These are the five courses:

 1) Crown Pumpkin Squash Bisque, Fried prosciutto, Watercress Oil

 2) Grilled Oregon Albacore Tuna, Meyer Lemon Beurre Blanc, Pickled Red Cabbage and Grey Shallots, Brown Rice Pilaf

 3) Leek and Parsnip Agnolotti, Roasted Jerusalem Artichokes, Watercress, Parmesan 

 4) Lamb Osso Buco braised with Cinnamon and Onions, Garlic Roasted Amarosa Potatoes, Mint Jus

 5) Choose one: Chocolate Torte, Red Beets and Berry Sauce, or 

 Semifreddo (waiting on local fruit availability – most likely Candied Kumquats and Hazelnut Topping)

 

Bon appétit!

Valentines Dinner 2013 – Menu and Photos

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.