“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