French Onion Ricotta Pasta w/ Spring Vegetables & Parmesan Brodo
Spring Salad, Homemade Vinaigrette
Glass of Wine
Where: 122 Corson, an on-farm restaurant
https://www.sturdybirchmaine.com
When: Sunday July 13th from 3p.m. – 6p.m.
Cost: $100pp
Preregistration & payment required (limited to 8 participants)
Contact: Kat at (781)267-4490 text or ph. Email: quickstartchef@gmail.com
MAKE A RESERVATION NEW YEAR’S EVE December 31st – 6 p.m. Chef: Kat Kirwan Passed Appetizer Fig, Brie & Sausage Tarts; Stuffed Mushroom Caps; Smoked Salmon with cream cheese, red onion and capers on GF crackers Grilled Shrimp Salad Grilled Jumbo Shrimp, Arugula, Sundried Tomato Vinaigrette, Pine Nuts Entrees Beef Tenderloin Au Poivre…
MAKE A RESERVATION January 25th Chef: Ed Lamarre APPETIZER Shrimp Cakes w/ remoulade sauce Salad Spinach, Beet, Carrot & Quinoa Salad w/ house dressing Entree Slow Roasted Herb Beef Tenderloin Marsala & mushroom gravy OR Roasted Atlantic Cod w/ lemon parsley crumbs Vegetable: Asparagus w/ pancetta, thyme, shallots & lemon & Oven Roasted Potatoes Dessert:…
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