“To Spain, with Love” Sunday, November 15th, 2015

cocktail hour chef’s choice

amuse botifarra negra sausage with quail egg, toasted bread and red wine

one beet pickled egg, attic ham, farmers greens, nettle fresh cheese, polenta croutons tossed in a chicken vinaigrette

two fried chicken livers shaved loma, peppers and pears

three crispy pork tongue, sweet potato cake and smoked apple butter

four local trout stuffed with trotter, roasted winter squash with black beans chorizo and sofregit

five cream Catalana with molasses cookie

six mignardise = drunken gummy bear

Please NOTE: Wines will be paired with each course Menu created and prepared by Chef Michael Foust, owner of The Farmhouse