Mount Hope Far m s Chef Series featuri ng russ ell min catering & events JA NUARY 7 JANUARY 21 FEBRUARY 11 FEBRUARY 25 MARCH 4 M ARCH 18 APRI L 8 APRIL 22 to place a reservation please call 401.254.1745
January 7, 2017 COUNTRY PÂTḖ on a parmesan crisp with ange bourbon caviar GOAT CHEESE & LEEK PIEROGI rhubarb date mustarda, red wine qastrigue bacon dusted cheddar chive beer biscuit PORTER BRAISED LAMB SHANK celeriac pear and parsnip puree, and roasted mustard greens CIDER BRINED PORT PORTERHOUSE german style fingerling potatoes, sweet pickled leek and charred radicchio slaw with smoky rosemary soubise SCOTCH SMORE graham cracker cookie, homemade scotch marshmallow, and chocolate ganache Presented by Chef Jake Bellinger
January 21, 2017 BEET SALAD golden and purple beets over a green bean salad with homemade goat cheese finished with a champagne vinaigrette and toasted pumpkin seeds BUTTERNUT PARSNIP BISQUE finished with rendered pancetta asian sweet bread POMEGRANATE TERIYAKI TENDERLOIN glazed pk tenderloin cinnamon pecan sweet potato confit, wilted garlic bok choy SESAME MISO glazed arctic char over soba noodles with a shiitake mushroom and green onion sauté LECHE FLAN with a raspberry coulis Presented by Chef David Dualan
February 11,2017 WINTER GREEN MELANGE with radish, pears, and goat cheese, dressed with a pear vinaigrette ROOT VEGETABLE GUMBO served over citrus scented rice winter cn madelines LAMB NECK RAGOUT with sweet potato cn succotash and garlic butter haricot verts MISO GLAZED SALMON served with coconut rice, sautéed bok choy and tricol carrot hay DOWN SOUTH PEACH COBBLER with cinnamon spice ice cream and vanilla whipped cream Presented by Chef Sam Scott
February 25, 2017 WINTER GREENS with shaved fennel, smoky roasted winter squash, diced cucumber, shaved carrot and a lemon vinaigrette CAJUN CRAB & ANDOUILLE CROQUETS served over sweet cn puree, sunflower micros crusty french bread LOCAL CATCH creole mustard crusted local caught white fish with crispy bbq spiced onion straws, sweet onion jus over scallion mashed potatoes and garlicky collard green sauté WINTER CITRUS CHICKEN meyer lemon honey drizzle over herbed polenta, crispy bacon brussel sprouts BANANA CINNAMON BEIGNETS with caramelized banana, praline crumble, and whiskey caramel Presented by Chef Amanda Gautreau
March 4, 2017 SHAVED CABBAGE & BEET SALAD with ricotta salata, served with a duck fat vinaigrette WINTER BEET & CABBAGE BORSCHT simple crusty bread ROSEMARY BRINED BUTTERMILK FRIED CHICKEN with garlic herbed honey, potato waffle, and root vegetable gratin MONKFISH OSSO BUCCO with pepper jack mashed potatoes and harvest succotash APPLE PIE ICE CREAM with brown butter bourbon pound cake and applejack caramel sauce Presented by Chef David Elel
March 18, 2017 GRILLED SWEET POTATO COLUMN SALAD with grilled apples, red onion, toasted pecans, celery, and cranberries served over a bed of winter greens drizzled with a maple sage vinaigrette WINTER DELICATE SQUASH SOUP with gruyere crostini, crispy sage leaves, onion puree house made soda bread with cream whipped butter ROSEMARY AND MINT RUBBEST LAMB LEG with red currant and leek farro, wilted chard, and cranberry gastrique WINTER LAGER BRAISED SHORT RIB with kale with garlic and roasted chestnuts over bleu cheese onion mashed potato PUMPKIN GINGER BREAD PUDDING with cinnamon crème fraiche, and fireball caramel Presented by Chef Chris Fenton
April 8, 2017 ROASTED SESAME SEED PUMPKIN SALAD with honey and feta over field greens and arugula with a champagne vinaigrette LINGUICIA & ASPARGUS SOUP Roasted salsify and asparagus in a rich linguica clam broth homemade carrot hseradish bread ROSEMARY PORK TENDERLOIN with tomato jam, romanesco, and salt roasted fingerlings STUFFED CHICKEN with coconut maple cranberry quinoa, cashew brussel sprouts with cnbread hash APPLE ENCASED CIDER RISOTTO with toasted pumpkin seeds on a cinnamon crème anglaise Presented by Chef Joey Hartman
April 22, 2017 SHAVED ASPARAGUS SALAD white and green asparagus, blood ange vinaigrette, garnished with paprika, cayenne, dark chocolate shavings DUCK RAVIOLINI filled with duck, pear, pecino romano cheese, ange-chile butter glaze garnished with mascarpone and watercress crusty sourdough bread with tomato confit SEARED LOCAL BAY SCALLOPS served with saffron carrot puree, citrus mashed potatoes, and pistachio gremolata VEAL SCALOPPINI with sherry glaze, bacon and garlic lentils, lemon Brussel sprouts with parmesan cheese ROSEMARY BROWN SUGAR CAKE smoked bourbon ice cream, dark chocolate cherry brittle, salted caramel Presented by Chef Jacob Clary