A Farm-Grown Evening
August 19, 2011 

 Doors open at 6pm
Champagne Reception and Passed Hors D’oeuvres

Fried Oysters
celeriac and farm grown carrot slaw

Confit Tomatoes
olive oil poached tomatoes in puff pastry, organic herb aoli

Tuna Tartar
wasabi crème fraiche, avocado cream house-made seaweed lavash

Oysters Rockefeller
half shell oysters, farm-grown onions, organic spinach béarnaise sauce

Striped Bass Sliders
local bass, organic farm herb aioli 

Dinner – served with red and white wine

Zebra Tomato Salad
mint, feta, red onions, white balsamic, organic olive oil

Panzanella Salad
hand torn croutons, hand selected organic greens, tomato cucumber vinaigrette

Lemon Roasted Chicken
house made preserved lemons, organic rosemary, pan juices

Local lobster Tails
farm grown sweet corn cream, organic chives, butter poached lobster tails

Farm Beets
mint, farm onions, white balsamic 

Assorted Roasted Farm Grown Fingerlings
organic farm grown herbs

Farm Grown Vegetable Medley
broccoli, cauliflower, corn, farm onions, scallions, organic herbs

Dessert
melon, melon, melon!

Prepared By
Neil Patrick Hudson
& the Bartlett’s Farm kitchen team

Doors Open at 6pm with passed hors d'oeuvres, champagne and music with Earth Got the Blues

Dinner is served at 6:45 

Stay for music and dancing

$125 per person

For further questions, or if you have difficulty registering, contact:

Amy Zielinski
Bartlett's Farm
amy@bartlettsfarm.com
508-228-9403 X 12