Early Morning Breakfast [8.30am – 12pm]
- Assortment of complex wild yeast sourdough whole grain breads with OEC wort, kamut grains, spelt, rye, red fife wheat & turkey red wheat.
- Served with Salumi “Dodge City”, Indianaplolis, Ind., Whey Fed Local Pork (styled after the famous Tuscan Finocchiona Salumi with a New World Twist! Produced with Locally Raised Pork, Fennel Pollen & Pink Peppercorns). – Curated by Ken Skovron of Darien Cheese + Fine Food.
- Plus Tomme Corse, Corte Mountains, Central Corsica “Ile de Beaute”, raw mountain sheep’s milk cheese. – Curated by Ken Skovron of Darien Cheese + Fine Food.
Special Zymatore Espresso & Macchiato.
Roasted on Wednesday Aug 2 and Thursday Aug 3. This will give the roasted coffee beans 2 to 3 days time to let excess CO2 diffuse out, to achieve highest flavor + aroma complexity
- Ethiopian Worka Abera green coffee beans infused with wild raspberries from our own orchard.
- Ethiopian Worka Abera green coffee beans exposed to OEC soaked wine barrel staves.
- Ethiopian Worka Abera green coffee beans exposed to dried grapes soaked in distilled Aventinus (aged in M.Couvreur whiskey barrels since 2012).
Special lunch served after 12.30pm:
Our own freshly made pasta made with our historic grains + OEC wort, served with herbs from our greenhouse (sage, rosemary, basil), original Red Cow parmigiano, our own grown summer salad & freshly pulled radishes. And possibly our own first tomatoes (heirloom “Black Krim”).