Tonight’s Menu

A Collaboration: A selection of Deborah’s recipes, Black Cat Farm vegetables and pork, and our talented chefs!

HORS D’OEUVRES 

Black Cat Farm Prosciutto, made the traditional way, Grilled Zucchini

Black Cat Farm Roman Artichokes on Toast with Garlic

Roasted Shishito Peppers, Fleur de sel

Polenta Crusted Squash Blossoms, Pepper Marmalade

 

DINNER

Herbs, Lettuces and Wild Greens

Baked Ricotta with Thyme

Broccoli and Roasted Chile Salad

Roasted Beets with Herbed Yogurt

 

THE MAIN COURSE

A vegetable celebration from the cookbook and a slow-cooked hog from

Black Cat Farm

Our heritage Mulefoot Pork slow-cooked over plum wood, Salsa Verde

Bulgur and Lentil Salad with Garbanzo Beans

Summer Squash sautéed with flowers and parmesan

Frittata with Caramelized Onions

Roasted Cauliflower with Romesco Sauce

 

DESSERT

Olive Oil Cake, Almonds & Apricot