Saturday, January 18 @ 6:30pm
Join Chef Bruce at Foxhollow Farm for the first of Foxhollow’s 2014 Wheelbarrow to Table Dinner Series. We have crafted an exquisite four course menu featuring the best of Foxhollow’s winter crop and traditional Latin recipes with Chef Bruce’s unique spin. Each course will be paired with all organic & biodynamic wines to complete the experience. We’ll be celebrating not only the surprising bounty of seasonal flavors, but also our 7th anniversary! This dinner is sure to sell out quickly so don’t miss your opportunity for a seat at the table. Tickets are $75 each plus gratuity & tax.
MENU
SMALL BITES
Guacamole & chips
Ojaldra : puff pastry | kale | turnips | sweet potatoes | cream cheese
Wine : Telmo Reodriguez Basa verdejo, viura & sauvignon blanc blend – Reuda Spain
SALAD
Foxhollow salad mix | radishes | carrots | long island cheese squash | lime-ginger vinaigrette
Wine : Gerard Bertrand Chardonnay – Vin de Pays, France
ENTREE
Beef mole | epasote whipped sweet potatoes | collard greens | pepitas
*vegetarian option available
Wine : Venta Morales Tempranillo – La Mancha, Spain
DESSERT
Chocolate mouse torte | caramel sauce | popcorn
Port : Quinto do Noval Tawny Port – Portugal
*After purchasing tickets, please email info@foxhollow.com if any member of your party requests a vegetarian meal. Vegetarian meals will be available by advance request only.
