• Bale Mill Harvest Dinner Menu •

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

• • •

Silverado Brewing Company &

The Culinary Institute of America

Chef Bernardo Ayala, Chef Patrick Clark,

and Michael Fradelizio

Slow Food Napa Valley members since 1999

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Slow Food USA’s “Ark of Taste”: Links to Local Producers of Charbono Wine