Pig Roast and Harvest Feast Menu

Here is a preview of the treats Chef Chris Voigtsberger has planned for us at our Pig Roast. 

Passed hors d-oeuvres:

• Chicken Satay, Peanut Butter Sauce
  
• Potato Croquette, Horseradish Aioli
  
• Cured Salmon, Cucumber
  
• Chicken Liver, Brioche Crostini
  
• Mini Crabcakes, Old Bay Aioli
  
• Meatball, BBQ Glaze
  

Sit-down dinner served family style:
Salad course:

• Local Mixed Greens, Roasted Red Peppers, Red Onion, Kalamata Olive, Red Wine Vinaigrette
  
• Panzanella, Local Heirloom Tomato, Cucumber, Crouton, Ricotta Salata, Parmesan

Main course:

• Pork with sides of Pickled Vegetables, Chili Dip, Whole Grain Mustard, Eggplant Caponata, BBQ Sauce
  
• Peppercorn Crusted Ahi Tuna
  
• Coleslaw
  
• Roasted Corn, Miso Butter, Parmesan
  
• Sauteed Swiss Chard
  
• Stuffed Poblano Peppers, Corn, Farro, Mole 
  
• Potato Rolls, Bread, Lettuce Wraps

Dessert:

• Chocolate Panna Cotta
  
• Petits Fours
• Coffee and tea

Craft beer from Red Horse Brewing Company
Wine
Iced tea and soft drinks

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