Order Tickets for Next Week's Field to Fork Dinner with Chef Josh Taggart
Hors d’oeuvres
Pan con tomate with local cheese
Buttermilk biscuits with shaved country ham, pepper jelly
Shellfish empanadas, green tomato verde
HG’s beefsteak tomatoes with whipped ricotta, shaved summer beans, cucumber vinaigrette, crispy salami
Grilled Castle Valley Mill polenta with “Sunday crab gravy”, basil purée, marinated summer squash
Grilled pork with marinated stone fruits, corn, and fire roasted potatoes
Sweet corn budino with peaches and cherries
Please note, ticket sales end Monday August 2nd. Order today!
Learn more about Chef Taggart
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