June 13th “A Vegetarian Feast”--SOLD OUT

Although most of us think that late summer is the time of vegetable bounty, central Illinois boasts a surprising diversity of vegetables in mid June.  Greens such as spinach, Swiss chard and kale abound as well as peas, hot house tomatoes broccoli, cauliflower, green beans and beets. It’s also the season for cherries and currants.  Expect some masterful creations from our chef.  Time: 4-8PM. Price per person: $65

SOLD OUT

Vegetarian Feast Menu- June 13th, 2009

Hors d' Oeuvres

Sarah's "Cheese Puffs" with Prairie Fruits Farm fresh chevre and Kleiss Family Farm's fresh shell peas

Sugar Snap Pea tempura with Ponzu dipping sauce

Spring vegetable terrine

 Main Menu

1st course: Spring greens soup with garlic chive flan, goat's milk yogurt and Dent de Leon chevre

2nd course: Prairie Fruits Farm pastured eggs poached on Challah toast with hollandaise and Blue Moon Farms' mixed green salad

3rd course: Beet salad three ways: roasted, raw julienne and beet sorbet with sherry vinegar, orange and mint

4th course: Asparagus and chevre ravioli with Mill Creek Farm oyster mushrooms and shaved Caprino Romano

5th course: Prairie Fruits Farm cheese plate with fruit preserves, Stewart's walnut-fig bread, and honeycomb

Dessert: Tomahnous Farm's organic Strawberry tartlet with sweetened Mouton Frais cream and rose syrup