Menus And Pictures From The Garden And The Farm

Adam Hegsted’s  Menu from August 16th 2010

Course One
Cedar plank quail with fried huckleberry and smoked onion glaze

Course Two
Slow cooked short rib with horseradish and oxtail marmalade over pine needles

Course Three
Corn wrapped crab with watercress and popcorn

Intermezzo
Summer slushy

Course Four
Clay baked wild salmon with brown sugar, thyme vinaigrette, summer squash flowers, and rock potato

Course Five
Blackberry noodle with outside pie crust, and ice cream caviar a la mode

Course Six
Inside out S’more with Roast House coffees

Tyler Schwenk’s Menu from September 20th 2010

 
First Course
Grilled quail skewer with apple, pear and fennel slaw and pomegranate syrup

Second Course
Cioppino with rouille crouton

Third Course
Caprese salad with micro basil, white balsamic & black olive oil

Intermezzo
Apple cider granite

Fourth Course
House smoked chicken, beef brisket, and house made kielbasa with jalapeño and smoked cheddar, served with corn on the cob, ranch baked beans, and corn bread muffins.

Fifth Course
Miniature cotton candy, a root beer float, and a modern creamcicle