Farm to Fork Fundraiser Dinner

The Menu

Hors D’Oeurves

“Old Soul Organic’s” Spicy Sausage and “Lomah Farm’s” Gouda stuffed Aranchini served with fresh Green Pepper Coulis.

“Sweden Creek” Shiitake Mushrooms topped with “Lomah Farm’s” Blue Cheese, toasted Pecans and Locally sourced Honey.

“Fayetteville Farmer’s Market” Gazpacho with Jalapeno Crème Fraiche and a “War Eagle Mill” Jerk Spiced Rye Crostini.

Main Course

Kippered Arkansas Rainbow Trout over Roasted Red Pepper Mousse, thin sliced Cucumbers, Heirloom Tomatoes, and Micro Greens tossed in “Raimondo Winery” Meyer Lemon Infused Olive Oil and White Balsamic Vinaigrette.

Grilled “Round Mountain Farm” Lamb Chops caramelized with a Local Honey and Ginger Glaze served over Wild Mushroom infused “Hogue Farm” Basmati with “Sweden Creek” Shiitake Mushrooms, grilled Cherry Tomatoes, Parmesan Crisp and a Roasted Garlic-Mint Sauce.

Dessert

Local Peach and Brown Sugar-Cinnamon Streusel topped with a Vanilla Bean-Peach Gelato and Blackberry Coulis.

Note: The menu is subject to change based on availability of local produce.

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