photo Jacqulyn Maisonneuve

Last nights dinner was lively. We had both first time and repeat diners...infact, a few people who had met at a previous dinner coincidentally showed up on the same night again. We had some out of towners in for the Thanksgiving holiday as well.

Derrick mixed up another cocktail using anise hyssop from our garden. John made a bresaola from Bev of Eco Friendly Foods beef. Jim from Prime Seafood provided Rockfish caught a couple hours before it was delivered to us. Nearly all of the fall produce came from Path Valley Cooperative. The Burgundy we served with the rockfish and the Champagne that we finished with were both memorable, Thanks to Tom!

We have one more open night before the end of the year, December 12, with a few spots still available. Also we have nothing booked for New Years Eve if anyone is interested!

PASSING
Carrot and Ginger Soup
Cauliflower Puree with Black Truffle
Squash Gratin with Black Rice
Roasted Chicken in Celariac
Lamb Shank in Pickled Yellow Beet
Roasted White Sweet Potato

Anise Hyssop Cocktail
(Bellenda) Col di Luna Rose de Valmonte NV

SEATED
Beef Bresaola with Marinated Jerusalem Artichoke, Watermelon Radish and Brussel Sprout
(Cincinnato) ‘Raverosse’ Cori Rosso 2005

Home Made Pasta with Chantarelles, Black Walnuts, Shallot and Baby Turnips
(Tenuta Roveglia) Lugana Superiore Vigne di Catullo 2006

Roasted Rockfish with Leeks, Fennel, Saffron Mashed Potato and Kale
(Michel Noellat) Haut Cote de Nuits Rouge 2006

Hachiya Perssimon

Parsnip Cake with Frozen Vin Santo
(Jacques Lassaigne) 'Les Vignes de Montgueux' Blanc de Blancs Brut NV

Cookies:
Earl Grey Roll, Chocolate Chocolate Chip, Chocolate Chip, Lemon Poppy Seed