Grower's Dinner
Sunday, June 29, 2008
5:00 pm

Reception
Amuse Bouche

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Three Way Goat Cheese Truffles over Peperonata
Goat cheese truffles coated in poppy seed,
fennel pollen and sesame seed served over fresh
roasted peppers with home made parmesan biscotti
Heart Song Farm, New Hampshire

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Drunken Spaghetti with Fresh Broccoli
Spaghetti cooked in Barbera wine sautéed
with fresh broccoli , garlic and chili peppers
Cedar Circle Farm, Vermont

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Lettuce Wrapped Fresh Cod
Braised Cod wrapped in fresh lettuce
with an heirloom tomato concasse
Georges Banks, Massachusetts
Cedar Circle Farm, Vermont

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Barbera Sorbet

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Roulade of Spring Lamb Filled with a Swiss Chard Stuffing
Slow roasted Spring Lamb roulade served with
roasted asparagus and fingerling potatoes
Lasting Legacy Farm, New Hampshire
Cedar Circle Farm, Vermont

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Strawberries Marinated in Sweet Malvasia Wine
topped with fresh whipped mascarpone
Vermont Butter & Cheese Co.

 

$55 per person for 5 courses
or $70 with paired wines.

Chef Giovanni Leopardi

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