March '23 Tasting

Saturday, March 18th from 1:00pm-3:00pm

Please note that due to the nature of this event we are unable to accommodate dish changes or dietary restrictions.

Cured Pork Belly with Grilled Apples DF
Rosemary & thyme-cured pork belly.
Slow roasted and served with BBQ sauce & grilled apple

Basil Madeleines VEG
A classic French butter sponge cake made with farm-fresh basil served atop a savory basil cream

Roasted Corn Soup GF, VEG
Corn, garlic, cream, white wine & thyme

Cornbread Salad GF, VEG
Gluten free cornbread, roasted red peppers, cherry tomatoes in a honey thyme garlic dressing

Chicken Kiev
Breaded chicken breast stuffed with garlic & parsley butter, served with crushed potatoes and a roasted tomato salad, with a light white wine sauce, and spinach

Hales’ Ham
Slow cured ham, cooked by sous vide for 48 hours and roasted; Served with a parsnip and Ras el Hanout puree and fried garbanzo beans

Chickpea Tikka Masala Pie VEG
Served with basmati rice and lemon ginger carrots

Tzimmes GF, VEGAN
Traditional Ashkenazi dish of sweet potatoes, carrots, apricots, citrus & olive oil

Chocolate Fondant GF, NF, VEG
Decadent Valrhona chocolate cake with a runny, molten middle