Handmade ravioli filled with oven roasted local pumpkin, Parmesan cheese and balsamic vinegar. Sauteed with bronzed butter, fresh thyme, chili flake, shallots and bourbon maple. Topped with Parmigiana Reggiano.
Breaded pork tenderloin medallions pan-fried in clarified butter with an applewood smoked bacon, wild mushroom, Dijon mustard and caper cream sauce. Served over braised cabbage with smoked pancetta.
Fall Pear and Smoked Bleu Cheese Salad
Seasonal mixed greens, sliced pears, Moody Bleu cheese, crispy pancetta, walnuts and a bourbon maple and walnut vinaigrette.
Pan-Roasted Chicken Rosemary
King’s Farm cage-free airline chicken breast marinated with extra virgin olive oil, garlic and rosemary, then pan-seared and oven-roasted. Served over a sweet potato, smoked pancetta, green chile, caramelized onion and field greens hash.
Fort Loramie Braised Lamb
Slow braised local lamb with Winter vegetables, red wine, tomatoes and fresh rosemary served with a creamy buckwheat and Asiago cheese polenta and sauteed shaved Brussels sprouts with smoked pancetta.