May 30, 2012 Charcuterie board – T-Meadow butcher’s pate, cappacolo, lardo, pork liver mousse Cheese Board-Cremont (Cow and goat, USA), Landaff (Cow, USA), Valdeon (Cow and goat, Spain) Soup- Chilled Oles green garlic and potato Pierogi- Beet green, spinach, and cheese T-Meadow Pork Cracklins- Carmelo Raimondi style 4 Striped Bass Roe Custard- braised PM Farm duck [...]
