Menu for the Autumn Harvest Dinner

by Tsai

Seedy, Cheesy, Salty Breadsticks

Root Vegetable Soup with Turnip Greens and Pickles

Mizuna with Grapfruit and Candied Pecans

Rosemary Goat Milk Polenta with Fire Roasted Turnips, Mushrooms, and Rapini

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Pies by John Kleinschmidt:

Grandma’s Apple Pie with Salted Caramel / Sweet Potato Pie with Goat Yogurt and a Swirl of Chevre, Honey, and Pecans / Black-bottomed Bourbon Pecan Pie with Almond Crust

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Old New Orleans Rum Cocktails and Pontchartrain Vineyards Wine

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LIVE MUSIC by HANNAH KB and GUEST INSTRUMENTALISTS

FIRE PIT for WARMTH

Reserve a spot by noon, Saturday

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