Farm To Fork July 2008
Four course dinner $35.00 per person

Appetizer Choice of :

Gazpacho
(Loaded with jersey veggies)
Chilled Spanish Tomato and Vegetable Soup

Or
Kennet Square Mushroom Bisque
Mixed Mushrooms and Sherry in a Creamy Soup

Fish Tostada
Tilapia, Shredded Lettuce, Salsa, Cheddar Cheese, Shredded Jersey
Zucchini and Sour Cream on a Crispy Corn Tortilla Shell

Or
Baked Brie and Jersey Peach
French Brie and Slices of Fresh Jersey Peaches Wrapped in Puff Pastry.
Served with Dijon Cream Sauce and Port Reduction

Salad Choice of :

ARC Greenhouse’s Spring Mix Salad
Tossed with Carrot-Ginger Dressing and Crispy Crab Wontons

Or
Jersey Tomato “Carpaccio”
Thin Slices of Sun Ripened Tomato with Shaved Parmesan, Capers, Onion,
Lemon Juice and Extra Virgin Olive Oil


Entrée Choice of :


Open-Face Duck Panini
Pan Seared Duck Breast, Thick Cut Pumpernickel Bread, ARC’s Pea Tendrils,
Jersey Tomato, Fresh Mozzarella and Roasted Garlic Aioli

Or
Grilled Free Range Chicken Breast
Herb Marinated Bone-in Breast with Purple Potato Mash and
Curried “Heritage Station” Peaches

Or
Pan Seared Salmon
Filet of Fish Served in a Corn Husk with Smashed Black Beans,
Jersey Corn on the Cob And Mango-Orange Salsa

Or
Grilled Hanger Steak
Sliced and Fanned around a Roasted Jumbo Jersey Tomato Stuffed with
Rainbow Swiss Chard, Artichoke Hearts, Shallots and Garlic. Finished with Cabernet Demi-glace.

Or
Sautéed Soft Shell Crab
One Jumbo Crab with Jersey Zucchini “Pasta”, Buttermilk Hushpuppies
and Creole Tartar Sauce

Dessert Choice Of :

Jersey Zucchini Cake with Vanilla Ice Cream

Or
Jersey blueberry Shortcake

Or
Caramel Gelato