Open Saturday 09/24/2016 in conjuction with Eggz Kitchen & Darien Cheese & Fine Foods from 12 p.m. until sell out!
-
Sprouted whole grain wild sourdough bread with sun-dried tomatoes, a touch of roasted garlic, ‘herbes d’OEC’ (thyme/rosemary/oregano/sage/coriander – from our own greenhouse), Chardonnay grape skin flour
- Vermont Herdsman Raw Cows milk by Parish Hill Creamery VT
- Isle of Mull Cheese , Scotland , done on April 10, 2015
- Focaccia with 3 year Prosciutto di Parma.
- French-style quiche Lorraine with slivers of Finocchiono and Meadow Creek Dairy Mountaineer
-
Smoked Hudson Valley Duck Breast with Von Tapp Farmstead Mt. Alice, Local Apple
-
Whipped Goat Cheese, Beets, Za’atar (a middle eastern spice blend: sumac, thyme, sesame seeds)
Menu subject to change.