Menu for June 14 Farm Dinner

The menu is ready!  Check out what Chef Craig Barbour is going to be preparing for our Farm to Fork Dinner next weekend. If you’d like to make a reservation, click HERE.

Bell’s Best Farm Dinner

June 14, 2014

Chef Craig Barbour

Lactuca Brassica

A true garden salad of crisp frisee, tender cress, baby trout lettuce, lacinado, and ripbor kale, garnished with fragrant fennel, pickled peppers, fresh tomatoes, and crispy leeks and dressed with roasted garlic and sorrel vinaigrette

Free Range Open Flame Chicken

Grilled Free Range Local Chicken with roasted chicken demi, herb mélange, and golden velvet parsnip and Ukrainian turnip puree, and extra virgin sweet pea oil

Ratatouille

A classic dish with a Roots twist.  Yellow squash, zucchini and tomatoes sliced paper thin and layered in a cast iron dish.  Baked with white wine and aromatics until tender and topped with a caramelized onion and roasted tomato sauce, garnished with a touch of local hard cheese, fresh basil, sage, rosemary, and thyme

Ice Cream Sandwich

Bells Best Blueberry Ice Cream in between 2 Lemon Mint Sugar Cookies

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2 Responses to Menu for June 14 Farm Dinner

  1. MOM says:

    Sounds absolutely delicious! Can’t wait>

  2. MOM says:

    This sounds absolutely delicious! Can’t wait for the big event.

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