Saturday, September 15th, 2012
All dishes are created using natural and organic
ingredients gathered primarily from our local producers.
•
• Appetizers •
Tomato Pesto Flatbread with Goats Leap Hyku
House made Tequila Pork Pate with Mission Fig Chutney
Pacific King Salmon Mousse with House-Cured Caviar
Wild Mexican Gulf Prawns with Guajillo Chili Aioli
•
• First Course •
Heirloom Tomato Salad
House-Cured Bacon, Forni Brown Greens,
Armenian Cucumbers and Pickled Red Onion
Fresh Basil, Pear Cider Vinaigrette
•
• House-Baked Bread •
Czek Country Rye and Spelt Multi-Seed
•
• Main Course •
Beer Belly Farms’ Heritage ‘Mulefoot’ Hog
Imperial IPA Braised Pork Shoulder and German Bratwurst
Bale Mill Grilled Polenta with Goat’s Leap Carmella
Summer Squash-Corn Succotash
•
• Dessert •
Gravenstein Apple Crostada
Lemon Verbena Anglaise
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• • •
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Silverado Brewing Company &
The Culinary Institute of America
Chef Bernardo Ayala, Chef Patrick Clark,
and Michael Fradelizio
Slow Food Napa Valley members since 1999
