Pine Island Chamber of Commerce

Black Dirt Feast 2018 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

Hors d’oeuvres from Shawn Hubbell of Amuzae, LLC.

Assorted seasonal wood fired pizzas and flat breads (Passed) Mini shrimp rolls, Beef sliders Assorted yakitori at stations in the Cocktail Tent Raw bar provided by Hudson Valley Seafood Company

Course 1

Salad from Heather Kurosz of Pennings Orchard & Farm Market

Roasted corn and watercress with buttermilk dressing and peppercorn tuile

Conscious Fork’s Vegetarian:

Zucchini and apple noodles tossed in an orange poppy vinaigrette with fresh red cabbage, carrots, scallions and dried cranberries

Course 2

Soup from Eddie Cullari of Eddie’s Roadhouse

Watermelon Gazpacho

Conscious Fork’s Vegetarian:

Gazpacho

Course 3

Fish from Erik Johansen of The Iron Forge Inn

Local Trout, Fennel Mousse, Lemon and Thyme butter

Conscious Fork’s Vegetarian:

latke & quiche sampler over local mixed greens

Course 4

Poultry from James Haurey of The Grange

Kentucky fried Labella farm duck leg confit with Tonjes farm spicy beechwood blue cheese cream and Kitchen Garden veggies

Conscious Fork’s Vegetarian:

Zucchini rollatini with haus made cashew cheese and fresh marinara

Course 5

Beef from Steven Ernst of Westtown Fare

Oven Roasted Lowland Farm Rib Eye, Served with a Shallot Chervil Tarragon Emulsion & Summer Ratatouille with Pine Island Fingerling Rosemary Garlic Potatoes.

Conscious Fork’s Vegetarian:

Roasted beet slider on haus sour dough with horseradish avocado mayo, red onion, carrots and mustard greens with red potato salad

Course 6

Dessert from Jean Claude Sanchez of Jean Claude’s Patisserie

“Hazelnut Financiers with Chocolate and Organic Coffee Cream with a Brandy Sauce” locally sourced from Greenwood Lake Roasters and the Warwick Valley Winery