PASSED HORS D’OEUVRES

Shucked oysters with pickled-pepper mignonette

Kohlrabi, apple & mint in cucumber cup 

Smoked trout on green apple with fennel & grain mustard

Edgwick goat cheese, fried rosemary & plum tartlets 

Assorted mushrooms & charred leeks on crostini 

Chicken liver mousse on brioche with colorful pickled-carrot brunoise

STATIONARY HORS D’OEUVRES

A beautiful array of local, seasonal vegetables & spreads

Fennel, cucumbers, radish, squash & other available seasonal raw vegetables

Boiled potatoes & other steamed & cooked local vegetables

Jerusalem artichoke with hazelnut puree & herbed aioli

Assorted local cheese board 

Plums / grapes / figs / pears / dried fruit / sourdough bread / Edgwick / Old Chatham / Jasper Hill / Chaseholm 

APPETIZER

Kale salad with spiced sunflower-tahini yogurt & Signal Fire toasted rye bread

Pumpkin, caraway, sunflower, flax & sesame seeds

ENTREES

Beef daube

Colorful root vegetables, olives, orange zest, red wine

Wild striped bass

Bronze fennel-radish-yogurt sauce

SIDES

Creamy Wild Hive polenta with cream & butter 

Roasted Brussels sprouts & Jerusalem artichoke with red chile flakes & soft cooked garlic

                                       DESSERT                                          

Pear tarts with creme anglaise