Menu for the November 10, 2011 Barn Dinner
Artisanal Breads
Jean Marc Riant – Boulangerie La Vendeene
Appetizer
Chefs Renee Lavallee and Dennis Johnston
Salad of apple & celery root with crispy house cured Guanciale and pan fried Boudin Noir
Soup
Chef Brad Bowden
Cedar Smoked Butternut Squash with tarragon Creme fraiche and a parsnip sphere
Main course
Craig Flinn, Jason Lynch and Jesse Vergen
Braised and Glazed Atlantic Beef Shortrib,
Potato Risotto with Italian Parsley and Ran-Cher Acres Gouda and Autumn Vegetables
*Vegetarian option will be available
Dessert
Chefs Luis Clavel and Peter Dewar
Lavender Panna Cotta with White Chocolate Ribbon and Meringue Dust and Sous Vide Apples
Smoked Pineapple – graham – Dulce de Leche, plus a dehydration of chocolate with root beer and honey chocolate