Outstanding Regional Flavor
Autumn menus might look like this...
- Sirloin flank steaks
- Smashed, roasted red potatoes with fresh thyme
- Sauteed peppers and onions
- Carrots, turnips and cauliflower, roasted with fresh chives.
A note from the Chef reminds us that only the olive oil, salt and pepper did not originate on the farm.
Menus change - every day - based on what came in.
Tomatoes, beets, carrots, zucchini, squash, lettuce, and spinach are still fresh and likely to make appearances on the fall menu.
Chef Mark put it this way...
Breakfast home-fries come with also with fresh eggs, bacon and sausage. And roasted shallots and onion-mashed potatoes are favorites, too.
The farm-raised chickens are also being highlighted in the fall and winter. They cook beautifully and give the beef and pork a run for their money! The kitchen has taken to stuffing the birds simply - with onion, lemon and fresh herbs, often fresh tarragon. With licorice undertones both the fragrance and flavor are outstanding.
Rabbits will be served some weekends and are generally seared, simmered and stocked with carrots, onion, celery and fresh herbs. They're accompanied by a sweet wine and home made chicken stock.
Remember, the kitchen will be happy to discuss any of the above, or your personal take.
Members and non-members alike are welcome to book dinner.