Black Dirt Feast 2017 Menu

Cocktail Hour
Wine, beer and soda, lemonade and iced tea
“Black Dirt Manhattan” a Signature Cocktail from Black Dirt Distillery
Craft Beers from the Pine Island Brewing Company, sponsored by Dana Distributors
Passed hors d’oeuvres from Shawn Hubbell of Amuzae, LLC.

Course 1
Salad from Heather Kurosz of Pennings Orchard & Farm Market
Cornbread panzanella with smoked corn vinaigrette

Course 2
Soup from Stephen Ernst of Westtown Fare
Chilled tomato gazpacho, seafood kebab, jalapeño oil, basil oil.
Lemon confit, Micro greens, served in a martini glass
2017 Black Dirt Feast optional vegan menu from Kim Gebelman of The Conscious Fork in Warwick
Vegetarian option: Chilled watermelon gazpacho from our Black Dirt Farm with chunky tomatoes, red bell peppers, cucumbers and fresh herbs with a little kick.

Course 3
Fish from James Haurey of The Grange
Sashimi Of Yellowfin Tuna, Organic Purslane Salad, Tempura Fried Organic Garlic Scapes from The Kitchen
Garden, Wasabi Aioli, Tamari
Vegetarian option: Baked teriyaki tofu strips over a bed of quinoa with ginger tamari sauce with our signature five spice kale and sesame carrots

Course 4
Poultry from Tony Sylag of Grappa Ristorante
Chicken Rollantini with Bell & Evans chicken breast stuffed with prosciutto, roasted peppers and asparagus
encrusted with Parmesan cheese, pan fried and served over risotto Milanese in a white wine and lemon sauce
Vegetarian option: Cauliflower steak with sunchoke, parsnip and carrot latkes drizzled with sunflower seed basil pesto and a dollop of
pink sauerkraut

Course 5
Beef from Erik Johansen of The Iron Forge Inn
Herb & Spruce scented Lowland Farms Beef, Smoked Potato Puree, Buttered Carrots & Pole Beans
Vegetarian option: Roasted balsamic herbed seitan with shallots served alongside horseradish mashed potatoes and braised red cabbage.

Course 6
Dessert from Jean Claude Sanchez of Jean Claude’s Patisserie
Triple Summer Berry Dessert with Fruit Coulis