Deerholme Dinner: Spring Celebration

lamb-shank

Sat. March 23 – Farm to Table Dinner

Spring Celebration 2013

5:00 pm — 9:00 pm

canapes:

Smoked mussels with seaweed jelly

Homemade cheese with spring herbs

plates:

Soup of stinging nettle broth with soba noodles and cured octopus

Salad of wild greens leek stuffed morel mushrooms with olives, grilled flatbread and spicy fried chickpeas

Braised lamb shank with red wine, bacon and mushrooms. Served over oxeye daisy brown rice risotto

Big Leaf Maple Trifle with local sea salt caramel and hazelnut crumble

Caramel-Apple-Trifle

Cost is $90/ per­son (plus Tax)

call 250 748‑7450 for details or reservations.

About Bill Jones

Chef, Author and Forager

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