Local Sweet Corn Chowder Stuffed Boehm Farm Seckel Pears with Blue Cheese wrapped with Prosciutto Mixed Greens with Local Honey Crisp Apple, dried cranberries, local onion, cheddar cheese tossed with honey balsamic vinaigrette Roasted Local Beet Plate with Cotton Hill Creamery Chevre finished with Balsamic Reduction Warm Local Savoy Cabbage Salad, Pancetta & Gorgonzola with a dijon dressing Mesclun Greens with Parmesan Vinaigrette Dressing Mesclun Greens with Honey Sesame Mustard Orange Dressing Mesclun Greens with Gorgonzola and Walnuts Kuhar Farm Rack of Goat , Rosemary and Sage marinated topped with a local cherry tomato and pear chutney served with garlic mashed potatoes and sauteed local vegetables New Orleans Shrimp & Tasso Ham, extra large shrimp sauteed with white wine mustard cream sauce with Tasso ham served over parmesan toast with sauteed local vegetables Acorn Squash stuffed with quinoa, carrots, dried cranberries, onion, pine nuts and topped with mozzarella cheese served with sauteed vegetables Barbers Farm herb marinated Purple Cauliflower Steak serverd with garlic mashed potatoes and sauteed local vegetables Saturday at PHC = Reservations Appreciated. 518 797 3449 Try the pear appetizer and the goat entree. For Dessert Apple Galette with vanilla ice cream Cajeta Orange Olive Oil Cake with Buttercream
Posted on: Sat, 11 Oct 2014 13:39:47 +0000
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