Early Fall Plated Dinner

Passed hors d’oeuvres

Sweet summer corn and smoked mozzarella arancini

with calabrian chile + basil aioli

Thai watermelon boxes

with nuoc cham + crushed peanuts

Cherry tomato blt

with lardons + whole grain mustard aioli

Smoked Bluefish Paté on Brioche Toast

with aleppo +pickled onions

Plated first course

Farmstand Nicoise

with pickled shrimp, deviled quail egg + beet jus

Plated entrée

Heritage pork loin

with blue corn fritters, saucy braised swiss chard + late summer plum chutney

Plated dessert

Olive oil cake

with brown sugar creme fraiche + toffee crumble