Sunset Dining 2019 Menus
Appetizers (Served at 6pm at the Barn)
Cured Meats from Hickory Nut Gap Farm
Local Cheese from Looking Glass Creamery
Pickled Vegetables
Crostini
Lollipop Lamb Chops with Mint Chimichurri
Mini Tomato Pies made with fresh local tomatoes
Mini Maryland-Style Crabcakes with Chipotle-Lime Aioli
Dinner Menu
First Course
Watermelon Gazpacho with Fresh Jalapeño and Pickled Watermelon Rind
Second Course
Sunburst Farms Trout Almondine with Local Micro Greens
OR
(Vegan) Manicotti Crudo: Vegan “Ricotta” (Cashew Cream and Tofu) Wrapped in Thinly-Sliced Zucchini “Noodles” with House Made Marinara and Fresh Herbs
Third Course
Hickory Nut Gap Farms Beef Tenderloin with Blue Cheese Butter
Garlic Mashed Potatoes
Squash and Zucchini
OR
(Vegan) Portobello Steaks with Avocado Chimichurri
Vegan Garlic Mashed Potatoes
Squash and Zucchini
Desserts
Key-Lime Coconut Tartlets
Individual Strawberry Shortcakes
Mini Brownie Cupcakes
Snickerdoodle Cookies
Menus prepared by Food Experience. Wine pairings (TBA) by Crate Wine Market & Project
