This Year's Menu

RFAGlassesView.jpg
Table1.jpg
Plates3.jpg

Passed Hors D'oevres

______________________________________________________

  • Deviled quail eggs

______________________________________________________

  • Tomato & basil bruschetta 

______________________________________________________

  • Goat cheese stuffed figs with prosciutto 

______________________________________________________

  • Collard Green Rolls

______________________________________________________

  • Truffle grilled cheese 

______________________________________________________

  • Fingerling potatoes finished w/ crème fraîche & caviar 

______________________________________________________


First Course

______________________________________________________

  • Burratta with red miso acorn squash, farm fresh beets, kale pistou and preserved fennel 

______________________________________________________


Main Course

______________________________________________________

  • Grass fed beef short ribs served with wild mushroom faro risotto, caramelized cipollini onions and apple braised kale 

______________________________________________________

  • (Vegetarian Option) Maitake mushrooms sautéed with caramelized onions, served with farmer ground polenta and apple cider braised kale 

______________________________________________________


Le Petite Desserts

 
 

______________________________________________________

  • S’mores

______________________________________________________

  • Carrot Cake

______________________________________________________

  • Brownies

______________________________________________________

 
Plates4.jpg
Board.jpg
Crowd Clapping.jpg
Little Carrot.jpg