November 19th – 21st
W i l t s h i r e O n M a r k e t
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Starters
~Assorted Marinated Olives
~Wasabi Edamame Dip with Wonton Crisps
~Weekly Cheese Course with Accompaniments
~Weekly Charcuterie Board with Accompaniments
~Cheese & Charcuterie Combination


First course
~Hazelnut Crostini: Duck Confit, Spiced Apple Butter, Pierre Robert
~Soup: Smokey Black Bean, Cilantro Crème Fraiche, Crispy Plantain
~Flatbread Pizza: Smoked Shitake Mushrooms, Manchego, Bourbon Shallot Jam, Microgreens
~Spicy Mixed Greens Salad: Ruby Red Grapefruit, Fourme d’Ambert, Spiced Pistachios, Meyer Lemon Vinaigrette
~Vegetables a la Grecque: Beets, Cauliflower, Carrots, Pearl Onions, Turnips, Bibb Lettuce, Ricotta Salata

Entrees
~Crispy Pork Belly Pho: Rice Noodles, Roasted Ginger-Coriander Broth, Cabbage & Watermelon Radish Salad
~Seven Spiced Braised Short Ribs: Forbidden Black Rice Pilaf, Bok Choy, Orange Ginger Glaze
~Hawaiian Big Eye Tuna: Zucchini Carrot Galette, Cucumber Calamari Salad, Pacific Rim Aioli
~Roasted Kabocha Squash Risotto: Wilted Damu, Truffled Beets, Fennel & Onion Confit, Parmesan Crouton

Wiltshire on Market
November 12th – 14th

Starters
~Assorted Marinated Olives
~Three Onion Crème Fraiche Dip & Barbeque Spiced Lavash
~Weekly Cheese Course with Accompaniments
~Weekly Charcuterie Board with Accompaniments
~Cheese & Charcuterie Combination

First course
~Crostini: Pistachio Bread, Fourme d’Ambert, Fig Compote
~Soup: Potato Leek Puree, Truffle Oil, Garlic Crouton
~Flatbread Pizza: Chorizo, Red Pontiac Potatoes, Grilled Red Onions, Mahon Cheese
~Local Arugula Salad: Oven dried Grapes, Jarlsberg, Spiced Almonds, Champagne Vinaigrette
~Bibb Lettuce: Red Tasmanian Crab Spring Roll, Peanut Lime Dressing


Entrees
~Cornish Hen Confit: Roasted Stuffed Sweet Onion, Quinoa Pilaf, Savoy Cabbage with Applewood Smoked Bacon, Smoked Chicken Jus
~Hawaiian Sunfish: Sweet Potato Gratin, Ginger Roasted Parsnips, Miso Glaze, Damu
~Braised Lamb Shanks: Lentil Ragout, Herb Roasted Fennel, Red Wine Jus
~Swiss Chard Dolma: Brown Basmati Rice, Smoked Oyster Mushrooms, Grilled Bell Peppers, Mushroom Veloute, Crispy Parsnip

September 17th – 19th
W i l t s h i r e O n M a r k e t

Starters

Assorted Marinated Olives
Mixed Root Vegetable Chips
Weekly Cheese Course with Accompaniments
Weekly Charcuterie Board with Accompaniments
Cheese & Charcuterie Combination

First course
Grilled Pineapple Tomatillo Salsa: Plantain Crisps
Soup: Chilled Carrot Ginger Soup with Carrot Dust
Flatbread Pizza: Oven Dried Grape Tomatoes, Applewood Smoked Bacon, Roasted Garlic Parmesan Sauce, Fresh Basil
Hart County Greens Salad: Heirloom Tomatoes, Roasted Beet Relish, Marinated Goat Feta, Roasted Shallot Banyuls Vinaigrette
Arugula Salad: Lemongrass Roasted Pears, Fourme d’ambert Crouton, Toasted Pistachios, Ginger Vinaigrette

Entrees
Roasted Pork Tenderloin: Pork Confit Stuffed Baby Bell Peppers, Yucca Con Mojo, Salsa Esmeralda
Rosemary Scented Pouisson Saltimbocca: Serrano Ham, Braised Escarole, Chickpea and Limon Sauté
Seared Flounder: Pommes Dauphine, Clementine Saffron Maltaise, Asparagus, Sorrel Salad
Potato Gratin with Wild Mushroom Duxelle: Braised Swiss Chard, Shitake Confit, Red Wine Mushroom Reduction