(menu subject to change depending on seasonally available ingredients)
This is a 5 + 2 menu: 5 courses plus 2 amuse bouche
CHILLED GARDEN HERB SOUP– Fresh seasonal herbs are harvested from our gardens and become a chilled herb soup served in a small traditional colonial Jamestown glass bowl- perfect to pick up with your fingers and drink from the glass. A refreshing way to start your dinner. (Amuse Bouche means to “amuse the mouth”. They are served in smaller portions than an appetizer.)
CHEESE WITH FIGS IN MALBEC REDUCTION– Artisan cheese is sliced into bars and served with a fresh-from-our-tree fig reduction in Malbec wine and Molasses. Garnished with a Rose Petal Chiffonade.
GREENS, CITRUS & MUSHROOM SALAD WITH TRUFFLED VINAIGRETTE– Baby and Micro Greens are tossed with seasonal mushrooms (Lion’s mane if available), Echinacea petals, and Mineola orange slices are tossed with a light truffled vinaigrette.
CAST IRON SEARED GNOCCHI WITH ROUGH PESTO– fresh potato gnocchi is seared in a hot cast iron pan. Once plated they are drizzled with warm garlic infused olive oil. Whole roasted pine nuts, shaved Reggiano-parmesan cheese, and a generous handful of fresh Genovese pesto basil leaves go on top. (pesto basil is a tiny leaf basil that grows in our herb gardens). Mortar ground Tasmanian peppercorn. Thai Basil flower garnish.
Amuse Bouche 2
LOCAL GOATS MILK ICE CREAM WITH ROSE PETAL PRESERVE– This Amuse-Bouche is a palate cleanser- a small portion of local organic goat’s milk ice cream is served with a Russian Rose Petal preserve on top. Time to relax and get ready for your main course.
Course 4- MAIN COURSE
*YOUR CHOICE; BEEF, CHICKEN, PORK OR SEASONAL FISH– Before you arrive Mike will ask you to choose between a beef, pork, fowl or fish main course. Below photographed is a Harissa Rubbed Roasted Gras Fed Tri Tip Beef cut, served with a chiffonade of tuscan kale with garlic and vermouth, and fresh heirloom tomato. Mike makes his own North-African Harissa; a spirited blend of spices and herbs. The local organic beef is slow roasted to perfection on a red onion slice “rack”. The juices are reduced with red wine and drizzled over the beef cuts. A farmers market tomato is sliced and served with fresh oregano and mortar ground tasmanian pepper.
DESSERT– Customers choose; Chocolate or Custard style dessert. In the photo this couple preferred chocolate. This is a Scottish Cranachan- a traditional harvest pudding made with dark chocolate, toasted steel cut oats, chopped hazelnuts, and dark brown sugar. The cooled chunks are layered in a dessert glass with a whipped cream made of heavy cream, creme fraiche, and whisky. Garnished with a blackberry