November Earth to Table Dinner
The Culinary Vegetable Institute
November 20, 2009
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NOVEMBER EARTH TO TABLE DINNER
Saturday November 20, 2009 6:30pm
Celebrating the Flavors of Thanksgiving
The family-style menu will celebrate fresh, seasonal, and locally farmed products that are grown sustainably. The menu is a unique twist on the flavors of thanksgiving and will feature pumpkins, kale, sweet potatoes, squash, brussels sprouts, and heirloom potatoes. No holiday turkey will be served, we will leave that to you for thanksgiving, but come to enjoy our Sweet Potato Gnocchi and Sage Rubbed Pork Loin as delicious entrées.
Seating is limited.
The menu includes:
Appetizers:
Mixed Fall Greens with Roasted Fennel and Carrots, Shaved Parmesan Cheese and Apple Cider Vinaigrette
Exotic Kale and Roasted Heirloom Potato Salad with a Warm Bacon and Shallot Vinaigrette
Autumn Squash Risotto with Ricotta Salata served in a Mini Pumpkin
Celery Root Cream Soup with Micro Celery and Pistachio Oil
Entrees:
Homemade Sweet Potato Gnocchi with Pancetta, Roasted Onions, Brown Butter and Fried Sage
Sage Rubbed Pork Loin with Apple Chutney
Served with our Chef’s Garden Earth to Table Vegetables:
Heirloom Mashed Potatoes with Buttermilk
Brussels Sprouts with Almond Butter
Chef’s Garden Carrots with Micro Mints
Fall Vegetable Medley with Micro Thyme and Extra Virgin Olive Oil
Desserts:
Pumpkin Cake with Maple Mascarpone and Caramel Sauce
Apple and Parsnip Strudels with Madagascar Vanilla Bean Ice Cream and Micro Mint
Menu is subject to change based upon product availability
$55 per person plus tax and gratuity
reservations are required 419-499-7500
November Earth to Table Dinner
The Culinary Vegetable Institute
November 20, 2009 |
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