Earth to Table Dinner - A Celebratio of Asparagus May 30, 2009

from their website:
with Chef Leo Bushey of the Hartford Club, CT

May 30, 2009 6:30pm

This dinner will feature the most seasonal products that are locally produced in order to promote our commitment to sustainability and the slow-food movement. This dinner is served family-style. Menu is subject to change based upon seasonal availability.

Reception

Squash Blossoms Stuffed with Salmon and Asparagus Mousse, Sweet Fennel Dressing

Asparagus and Easter Egg Radish Purse, Chimchuri Sauce

Salad

Ultra Salad Mix with Asparagus, and Shaved Radishes in a Lemon-Thyme Vinaigrette

Beets and Asparagus with Edible Flowers, Sweet Onion Dressing

Soup

Asparagus Bisque and Chive Oil

Entrée

Roasted Pork Loin with Medley of Spring Herbs

Chef's Garden Earth to Table Vegetables

Asparagus –White, Purple and Green Blend, Lemon Butter

Baby Squash Roasted in Olive Oil with Fresh Herbs

Early Spring Field Greens

Roasted Fingerling Potatoes with Green Pea Tendrils

Dessert

Mr. Fry’s Rhubarb Tartlet with Balsamic and Basil Chantilly

Shortbread Cookies with Fennel Pollen

$55 per person not including tax and gratuity

Reservations are required 419-499-7500