First Course
Wild Organic Mushroom Soup
fresh herbs, mascarpone cream, tempura oyster mushrooms
Second Course
Hand Selected Farm Grown Mixed Green Salad
butternut squash & goat cheese fondue, hand torn croutons,
pomegranate, tomato and honey vinaigrette
Third Course
Parmesan Crusted Rack of Australian Lamb
sauteed asparagus, olive oil, organic herb and fingerling potato mash, cranberry, tomato and mint sauce
OR
Sherburne Farms Goat Cheese and Beet Risotto
organic thyme, golden and bull's blood beets, crumbled goats cheese, asparagus
Fourth Course
Tiramisu
classic preparation with blissful accompaniments
BYOB $65 per person
gratuity included
communal seating
doors open at 6:00PM
dinner served at 6:30PM SHARP!
Veggie portion of the menu is subject to change depending on availability.
Menu by Neil Patrick Hudson
and the Bartlett's Farm Kitchen Team
Kate O'Brien
Bartlett's Farm
kate@bartlettsfarm.com
508-228-9403 X 38