tag:blogger.com,1999:blog-19115533440984037222011-07-07T19:37:29.191-07:00wiltshireBloggerhttp://www.blogger.com/profile/08330435691265879139noreply@blogger.comBlogger31100tag:blogger.com,1999:blog-1911553344098403722.post-53172798603086031962009-11-19T13:02:00.000-08:002009-11-21T06:22:17.292-08:00<span style=" color: rgb(0, 102, 0);font-family:georgia;font-size:85%;"><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia; font-size: 16px; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zhORRza5odA/SrQAV1xJ3tI/AAAAAAAAAAo/yBUl-fl-LWM/s1600-h/636_logo.jpg"><img src="http://3.bp.blogspot.com/_zhORRza5odA/SrQAV1xJ3tI/AAAAAAAAAAo/yBUl-fl-LWM/s320/636_logo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5382927829825085138" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 210px; height: 320px; " /></a></span>November 19th – 21st<br /> <span style="font-weight: bold;">W i l t s h i r e O n M a r k e t </span><br />~~~~~~~~~~~~<br /><span style="font-weight: bold;">Starters </span><br />~Assorted Marinated Olives<br />~Wasabi Edamame Dip with Wonton Crisps<br />~Weekly Cheese Course with Accompaniments<br />~Weekly Charcuterie Board with Accompaniments<br />~Cheese &amp; Charcuterie Combination<br /><br /><br /><span style="font-weight: bold;">First course </span><br />~Hazelnut Crostini: Duck Confit, Spiced Apple Butter, Pierre Robert<br />~Soup: Smokey Black Bean, Cilantro Crème Fraiche, Crispy Plantain<br />~Flatbread Pizza: Smoked Shitake Mushrooms, Manchego, Bourbon Shallot Jam, Microgreens<br />~Spicy Mixed Greens Salad: Ruby Red Grapefruit, Fourme d’Ambert, Spiced Pistachios, Meyer Lemon Vinaigrette<br />~Vegetables a la Grecque: Beets, Cauliflower, Carrots, Pearl Onions, Turnips, Bibb Lettuce, Ricotta Salata<br /></span><span style=" color: rgb(0, 102, 0);font-family:georgia;font-size:85%;"><br /><span style="font-weight: bold;">Entrees</span></span><span style=" color: rgb(0, 102, 0);font-family:georgia;font-size:85%;"><br />~Crispy Pork Belly Pho: Rice Noodles, Roasted Ginger-Coriander Broth, Cabbage &amp; Watermelon Radish Salad<br />~Seven Spiced Braised Short Ribs: Forbidden Black Rice Pilaf, Bok Choy, Orange Ginger Glaze<br />~Hawaiian Big Eye Tuna: Zucchini Carrot Galette, Cucumber Calamari Salad, Pacific Rim Aioli<br />~Roasted Kabocha Squash Risotto: Wilted Damu, Truffled Beets, Fennel &amp; Onion Confit, Parmesan Crouton<br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1911553344098403722-5317279860308603196?l=wiltshirepantry.blogspot.com' alt='' /></div>wiltshireBloggerhttp://www.blogger.com/profile/08330435691265879139noreply@blogger.com0tag:blogger.com,1999:blog-1911553344098403722.post-21334685288350903152009-11-14T10:30:00.000-08:002009-11-14T10:35:46.503-08:00<div style="text-align: center;"><div style="text-align: left;"><span style="color: rgb(0, 102, 0);font-family:georgia;" ><span style="font-weight: bold;">Wiltshire on Market<br /></span><span style="font-size:85%;">November 12th – 14th </span></span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" > <span style="font-weight: bold;"></span></span><br /></div></div><span style="color: rgb(0, 102, 0); font-weight: bold;font-family:georgia;" >Starters </span><br /><span style="font-size:85%;"><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Assorted Marinated Olives</span><span style="color: rgb(0, 102, 0);font-family:georgia;" ></span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Three Onion Crème Fraiche Dip &amp; Barbeque Spiced Lavash </span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Weekly Cheese Course with Accompaniments</span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Weekly Charcuterie Board with Accompaniments</span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Cheese &amp; Charcuterie Combination</span><span style="color: rgb(0, 102, 0);font-family:georgia;" ><br /></span></span><span style="color: rgb(0, 102, 0);font-family:georgia;" ></span><br /><span style="color: rgb(0, 102, 0); font-weight: bold;font-family:georgia;" >First course </span><br /><span style="font-size:85%;"><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Crostini: Pistachio Bread, Fourme d’Ambert, Fig Compote</span><span style="color: rgb(0, 102, 0);font-family:georgia;" ></span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Soup: Potato Leek Puree, Truffle Oil, Garlic Crouton</span><span style="color: rgb(0, 102, 0);font-family:georgia;" ></span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Flatbread Pizza: Chorizo, Red Pontiac Potatoes, Grilled Red Onions, Mahon Cheese</span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Local Arugula Salad: Oven dried Grapes, Jarlsberg, Spiced Almonds, Champagne Vinaigrette </span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Bibb Lettuce: Red Tasmanian Crab Spring Roll, Peanut Lime Dressing</span><br /><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" ></span></span> <br /><span style="color: rgb(0, 102, 0); font-weight: bold;font-family:georgia;" >Entrees </span><br /><span style="font-size:85%;"><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Cornish Hen Confit: Roasted Stuffed Sweet Onion, Quinoa Pilaf, Savoy Cabbage with Applewood Smoked Bacon, Smoked Chicken Jus</span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Hawaiian Sunfish: Sweet Potato Gratin, Ginger Roasted Parsnips, Miso Glaze, Damu</span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Braised Lamb Shanks: Lentil Ragout, Herb Roasted Fennel, Red Wine Jus </span><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" >~Swiss Chard Dolma: Brown Basmati Rice, Smoked Oyster Mushrooms, Grilled Bell Peppers, Mushroom Veloute, Crispy Parsnip </span><br /><br /><span style="color: rgb(0, 102, 0);font-family:georgia;" ></span></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1911553344098403722-2133468528835090315?l=wiltshirepantry.blogspot.com' alt='' /></div>wiltshireBloggerhttp://www.blogger.com/profile/08330435691265879139noreply@blogger.com0tag:blogger.com,1999:blog-1911553344098403722.post-91361611165962574682009-09-19T11:27:00.000-07:002009-09-19T11:39:10.792-07:00<span style="color: rgb(0, 102, 0);font-size:85%;" > September 17th – 19th</span><br /> <span style="font-size:130%;"><span style="color: rgb(0, 102, 0);">W i l t s h i r e O n M a r k e t </span></span><br /><br /><span style="color: rgb(0, 102, 0); font-weight: bold;">Starters </span><br><br /><span style="color: rgb(0, 102, 0);">Assorted Marinated Olives</span><span style="color: rgb(0, 102, 0);"> </span><br /><span style="color: rgb(0, 102, 0);">Mixed Root Vegetable Chips </span><br /><span style="color: rgb(0, 102, 0);">Weekly Cheese Course with Accompaniments</span> <br /><span style="color: rgb(0, 102, 0);">Weekly Charcuterie Board with Accompaniments </span><br /><span style="color: rgb(0, 102, 0);">Cheese &amp; Charcuterie Combination </span><span style="color: rgb(0, 102, 0);"></span><span style="color: rgb(0, 102, 0);"></span><br /><span style="color: rgb(0, 102, 0);"></span><br /><span style="color: rgb(0, 102, 0); font-weight: bold;">First course </span><br /><span style="color: rgb(0, 102, 0);">Grilled Pineapple Tomatillo Salsa: Plantain Crisps</span><span style="color: rgb(0, 102, 0);"> </span><br /><span style="color: rgb(0, 102, 0);">Soup: Chilled Carrot Ginger Soup with Carrot Dust</span><span style="color: rgb(0, 102, 0);"> </span><br /><span style="color: rgb(0, 102, 0);">Flatbread Pizza: Oven Dried Grape Tomatoes, Applewood Smoked Bacon, Roasted Garlic Parmesan Sauce, Fresh Basil </span><span style="color: rgb(0, 102, 0);"></span><br /><span style="color: rgb(0, 102, 0);">Hart County Greens Salad: Heirloom Tomatoes, Roasted Beet Relish, Marinated Goat Feta, Roasted Shallot Banyuls Vinaigrette</span> <span style="color: rgb(0, 102, 0);"></span><br /><span style="color: rgb(0, 102, 0);">Arugula Salad: Lemongrass Roasted Pears, Fourme d’ambert Crouton, Toasted Pistachios, Ginger Vinaigrette</span> <span style="color: rgb(0, 102, 0);"></span><br /><span style="color: rgb(0, 102, 0); font-weight: bold;"><br />Entrees </span><br /><span style="color: rgb(0, 102, 0);">Roasted Pork Tenderloin: Pork Confit Stuffed Baby Bell Peppers, Yucca Con Mojo, Salsa Esmeralda</span><span style="color: rgb(0, 102, 0);"> </span><br /><span style="color: rgb(0, 102, 0);">Rosemary Scented Pouisson Saltimbocca: Serrano Ham, Braised Escarole, Chickpea and Limon Sauté</span><span style="color: rgb(0, 102, 0);"> </span><br /><span style="color: rgb(0, 102, 0);">Seared Flounder: Pommes Dauphine, Clementine Saffron Maltaise, Asparagus, Sorrel Salad </span><span style="color: rgb(0, 102, 0);"></span><br /><span style="color: rgb(0, 102, 0);">Potato Gratin with Wild Mushroom Duxelle: Braised Swiss Chard, Shitake Confit, Red Wine Mushroom Reduction </span><span style="color: rgb(0, 102, 0);"></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1911553344098403722-9136161116596257468?l=wiltshirepantry.blogspot.com' alt='' /></div>wiltshireBloggerhttp://www.blogger.com/profile/08330435691265879139noreply@blogger.com0