
The Old Village Post House will host a Farm-To-Table Wine Dinner. Each Course will be paired with wines. MENU:
Passed Hors d’oeuvres: Crispy Blowfish Tail - green tomato chow chow & Porchetta Wrapped Asparagus “Pete’s Sweets” piccalilli
First Course: Asparagus & Goat Cheese Terrine - sweet pepper romesco
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Second Course: Pan Seared Softshell Crab - heirloom tomato, pea shoot salad, Verjus vinaigrette
Third Course: Manchester Farms Quail- Antique “Dirty” Farro, Keegan Fillion sausage, white corn vinaigrette
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Dessert Course: Lemon Mousse Bombe ACE Basin Blueberry curd, Boone Hall Farms strawberries