Archive Menu – June 24, 2015

Canyon Kitchen Garden farm to table restaurant cashiers

STARTER

Brassstown Beef Carpaccio
Fennel arugula salad, crispy okra, chive yogurt, vincotto, herb sea salt

APPETIZER COURSE

Manchester Farms Quail
Sorghum sweet potato, soy pickled shiitake mushrooms, kale, grilled peaches,
Bertie County peanuts, Busy Bee tulip poplar honey
Or
Beet Salad
Roasted beets, crispy goat cheese, Arugula, brioche crouton
beet vinaigrette

ENTRÉE

Cheerwine Braised Duck
Field peas, Benton’s bacon, roasted squash, Johnny cakes,
blue lake runner beans pistou
Or
Corn Crusted Wreckfish
Cucumbers, heirloom tomatoes, jalapeño, pistachio pesto, Harissa
Or
BBQ Braised Skirt Steak
Corn gnocchi, broccolini, confit tomatoes, chimichurri

DESSERTS

Early Summer Pound Cake
Roasted peach ice cream, macerated local black berries, butter and honey pecans,
blueberry mousse, ginger sauce
or
Buttermilk Pie
Flaky pie crust, Cedar Creek raspberries, caramelized white chocolate mousse,
red wine gastrique, toasted almonds