Farm to Table Dinner
Friday, March 15, 2013

1st
Organic Kale Cheddar and Ale Soup
farm grown organic kale, cloth bound cheddar & cisco grey lady, fried leeks

2nd
Mixed Farm Grown Lettuces
blood orange, pomegranate seeds, slivered red onion, slivered radishes, crumbled goat cheese, roasted orange, cranberry vinaigrette

3^rd
 Grilled Organic Statler Chicken Breast
crispy prosciutto , risotto, farm carrots and peas shoots

or
Potato Leek Risotto
pecorino romano cheese, swiss chard puree and farm carrots

4^th
Kat’s Suzette Pudding
orange caramel, butter, brandy & almond 

Menu by Executive Chef Neil Patrick Hudson

 $55 per person includes tax and gratuity, BYOB. Menu is subject to change depending on the availability of the farm vegetables.  Reception @ 6:00 PM dinner served at 6:30 sharp, communal seating.

Menu is subject to change depending on the availability of the farm vegetables

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

Amy Zielinski
Bartlett's Farm
amy@bartlettsfarm.com

508-228-9403 X 12 

Register Now!