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APRIL 2, 2019 - Faculty Roundtable Menu

  • 6:15 pm Drinks and Appetizers

  • 6:45 pm Salads and Entrees: (choice of one via email after confirmed RSVP)

    • Top Sirloin Steak with Dill Chive Roasted Fingerling Potatoes 

      Smoked Onion Soubise, Bacon Sorrel Sauté, Roasted Shiitake and Spring Onion,

      Fresh Horseradish Crème, Ramp Oil 

    • North Atlantic Salmon (GF)

      Smoked Fingerling Potato, Garlic Swiss Chard,
      House Preserved Lemon Fennel Confiture, Herb Brown Butter Hollandaise 

    • White Bean Ravioli (VG)
      Lemon Artichoke Sauté, Grilled Garlic Broccolini,

      Tempura Cherry Peppers, Smoked Tomato “Cream” Sauce 

  • 8:15 pm Dessert: Warm Peach-Blueberry Crisp, Vanilla Bean Ice Cream