Wiltshire Pantry and Wiltshire on Market Blog

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