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
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