Palamountain Scholarship Benefit

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Menu 2014

 

The Day’s Menu

 

Carved Local Beef
Stoneground mustard cream, pickled baby vegetables (GF)

Pistachio-Crusted Salmon Dill-parsley brown butter, Oscar’s Smokehouse bacon (GF)

Pheasant Sausage Stuffed Shells
Goat cheese impastata, Chanterelle mushroom/garlic scapes

Camp Fire Grilled Vegetable Strudel
with smoked blue cheese; asparagus, portobellos, red peppers, zucchini, yellow tomato, braised garlicky kale (VEG)

Indian Wild Rice Corn Cakes
Juniper spiced peach relish, toasted pine nuts (GF/V)

 

“ACTION” STATIONS

Risotto with Wild-Foul Ragout
Braised duck and pheasant, early root vegetables, sorrel, asiago cheese. (GF)

Pan-Grilled Millbrook Farms Venison Loin
Date and current bread French toast, blueberry-mint gastrique. (DF)

 

SALAD COMPOSITIONS

Local Sweet and Bittersweet Lettuces
Maple Tarragon Dressing (GF/VEG)

Hand Melon and Local Berries
Tellicherry peppercorn, grape-seed oil, micro-mint (GF/V)

Local Sweet Corn and Tomato Salad
Rosemary pesto vinaigrette (GF/V)

Roasted Baby Beets
Caramelized red onion, local feta, lavender vinaigrette (GF/VEG)

Green Tomato and Watermelon Salad
Pickled rind,micro-arugula, extra virgin olive oil (GF/V)

 

RAW BAR/COLD SEAFOOD

Shrimp Cocktail
Bloody Mary Cocktail Sauce (GF, DF)

Oysters on the Half-Shell
Shallot/pink peppercorn mignonette. (GF, DF)

Smoked Trout Brandade
Olive crostini, truffle honey, micro bulls blood beets (DF)

Cracked Crab Cocktail
Sweet lemon emulsion (GF, DF)

Chilled Cucumber and Lobster Soup
Tomato-tarragon (GF,DF)

Assorted Desserts

Coffee Station

V-Vegan
GF-Gluten Free
DF-Dairy Free

 

 

 

 

 

 

 

 

 

 




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