Last Month’s Menu

1. Spinach, sweet potato, apple and Bothwell cheddar frittata with crispy bacon creme anglaise.
2. Cream of parsnip soup with grilled gruyere & green pea purée sandwich crouton.
3. Buckwheat/quinoa “paella” with duck confit, free range chicken, shrimp and steamed clams.
4. Lamb kofta, sour sauce (sauerkraut and honey) and spiced sunflower seeds.
5. Baked gnocchi atop a grass fed beef and tomato stew.
6. Roasted beets, feta cheese and spring greens with Concord grape vinaigrette.
7. Cranberry curd tart, Italian merengue and chocolate creme anglaise.