In conjunction with South Jersey Hot Chefs…….

“Farm to Fork Week”

July 27  -  August 1

Four Course Dinner Menu   *  $35.00

First Course
(choose one)

Roasted Jersey Sweet White Corn and Crab Chowder
Chilled Gazpacho Topped with Cilantro Crème Fraiche
Pulled Pork and Black Bean Risotto Cakes
Topped with smoked mozzarella; chipotle aioli

Second Course
(choose one)

Marinated Jersey Tomato Salad
Tossed with local spring onions and balsamic vinaigrette; served atop baby arugula salad
Classic Caesar Salad with Asiago Cheese Crisps

Third Course
(choose one)

Wood – Grilled Fresh Atlantic Swordfish
Jasmine rice pilaf, Meyer lemon beurre blanc and locally grown red Swiss chard
Pan – Seared Fresh Sea Scallops
Fresh chive butter, whole wheat linguine, roasted peppers, artichokes and fresh locally Grown spinach
Flame – Grilled Fresh “Statler” Chicken Breast
Roasted native eggplant, horseradish mashed potatoes, Port wine glaze

Fourth Course

Dessert “Duet”;
Native Yellow Flesh Peach Croissant Pudding Paired with
Jersey Blueberry Cobbler: Caramel Sauce

*  -  Plus tax and gratuity

All Jersey Farm Items are used when possible in recipes