Farm Dinner Menus

September 7, 2011

cocktail hour

Zucchini-Quinoa Latkes with Smoked Tomato Cream
Bacon- & Butterkase-Stuffed Jalapeños
Country Pâté on Crostini

Dinner

Baba Ganouj, Crudités,
Homemade Flatbread

Portobello, Kale & Bleu Cheese over Grilled Ciabatta
Beer pairing: Porter
Wine pairing: Seyval Blanc 2010

Heirloom Tomato, Parmesan, Red Onion & Basil
with Oarsman Vinaigrette
Beer pairing: Oarsman Ale
Wine pairing: Seyval Blanc 2010

Grilled Cornbread, Shiitake Mushrooms, Chard, Beets,
Pistou, Feta
Beer pairing: Two Hearted Ale
Wine pairing: Sangiovese 2007

Ten-Hour Slow-Cooked Pork over Wheat Berries,
Rainbow Chard
Beer pairing: Octoberfest
Wine pairing: Malbec 2009

Dessert

Mixed Stone-Fruit Cobbler with Goat’s Milk
& Brown Sugar-Whipped Sour Cream
Beer pairing: Kalamazoo Stout
Wine pairing: Plum

August 17, 2011

cocktail hour

Grilled butterkase with habanero jelly
Chicken liver crostini
Cocktail meatballs with smoked tomato and leek salsa

Dinner

Old bay spiced cheese curds
Baba ganouj with grilled pita

Kohlrabi and kale salad with farmer's cheese and grilled peach
Beer: Golden Cup
Wine: Shakedown White

Mixed mushroom and tomato flatbreads
Beer: Poet
Wine: Shakedown Red

Patty melts with potato chips and pickles
Beer: Elliot Ness Amber Lager
Wine: Hieland Red

Slow-cooked pork shoulder, white bean and fennel salad
Beer: Mad Hatter IPA
Wine: Fiction White

Braised pork shoulder succotash over quinoa
Beer: Sundog Amber
Wine: Anti Red

Dessert

Plum cobbler brown sugar and whipped sour cream
Beer: Dragon's Milk Stout
Wine: Groundwork Rosé

July 13, 2011

cocktail hour

Honey-glazed duck crostini, thyme-bacon lardon
Mini Reuben
Chilled carrot-ginger soup shooters

Dinner

Charcuterie platters
Country pâté, chicken liver pâté, pork rillettes,
Dunbarton Blue and Pleasant Ridge Reserve cheeses
fresh honey, currants, pickled radish and snap peas
Beer: Dortmunder Gold Lager
Wine: Franken by Illinois Sparkling Co.

Rainbow chard, kale, summer squash, Moody Blue cheese
and hard-boiled egg with Holy Moses vinaigrette
Beer: Holy Moses White Ale
Wine: Chardonel

Roasted leg of lamb with charred leek and basil pistou,
sautéed beans and creamy polenta
Beer: Elliot Ness Amber Lager
Wine: Hieland Red

Slow-cooked pork shoulder, white bean and fennel salad
Beer: Lake Erie Monster IPA
Wine: Cabernet Franc

Dessert

Pavlova with mixed berry and mint whipped cream
Beer: Edmund Fitzgerald Porter
Wine: Raspberry Infusion

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