We are excited to announce the menu for our Farm to Table event on May 18th! Thank you to our sponsor’s at Frontier Co-Op and Lion Bridge Brewing Company. It is going to be delicious!
Appetizers
- Spicy Rhubarb Apricot-Glazed Chicken Skewers (Big Boy Meats, local rhubarb, Frontier Co-Op spices)
- Mushroom Croquettes (Dan & Debbie Cheese Curds and Mushrooms from Mushroom Mills)
- Pea Ricotta Crostini with Braised Radishes with Orange and Mint (Bass Farms)
- Vietnamese Pork Belly Skewers with Kohlrabi Pickles and Caramel Sauce (Big Boy Meats, Bass Farms, Frontier Co-Op spices)
Salad
Spring Panzanella Local Lettuce Salad with Asparagus, Radishes, Rustic Hearth Bakery Croutons, Shaved Parmesan, and Scallion Honey Vinaigrette (Echollective, Bass Farms, Nature Center, Frontier Co-Op Spices)
Soup
Cream of Asparagus with Scallion Vinaigrette and Shaved Almonds (Echollective, Bass Farms, Frontier Co-Op Spices)
Entree
- Rhubarb BBQ Short Ribs with Fennel Risotto, Sauteed Rainbow Swiss Chard, Pickled Carrots, with Nettle puree (Big Boy Meats, Bass Farms, Echollective)
Vegetarian
- Spring Green Pesto Ravioli with Roasted Cauliflower, Shaved Asparagus, and Mushrooms in an Orange butter Sauce (Bass Farms, Mushroom Mills, Echollective)
Dessert
Honey Lemon-Poppy Seed Cheesecake, Bee Pollen Granola, and Aronia Berry Sauce (Nature Center Honey + bee pollen, local aronia berries, poppy seeds from Frontier Co-Op)