Friday, July 9, 2010

The Lavender Feast

Aperitif
Lavender Kombucha tea

First
Lavender marinated Plum and gorgonzola flat bread

Second
Grilled purple cabbage salad with yogurt dressing served with lavender and walnut encrusted goat cheese gallete.

For the tongue
Plum lavender ice

Entrée
Lavender wood grilled pork loin with a sauce of farm foraged chanterelle mushrooms, lavender blossoms and peaches. Mashed potatoes.
Vegetarian entrée: Substitute the pork for a Lavender wood grilled layered eggplant gallete

Dessert
Blackberry and lavender ice cream with lavender blossom short bread cookie

Second Dessert
Lavender chocolate truffles by Andy's Candies


Living Kitchen Farm and Dairy
July 10, 2010