Menu

By: Spice Catering Co.

Welcome Cocktail along the Trail

Honey + Rosemary Vesper
Rosemary and lemon peel honey syrup, lemon juice, Cocchi Americano, vodka, and gin. Garnished with rosemary sprig.

________________________________________

Field Stations in the Meadow

Smoked Trout Dip
Smoked trout, creme fraiche, preserved lemon, dill, red onion, house fermented chips.

Wine Pairing: Ceretto Blangé Arneis. The product of a highly distinctive region, the Roero, in Piedmont, Italy. Produced with the idea of improving the grape’s recognition, as well as drinking pleasure. Medium-bodied, the palate reveals flavors of pear, crisp apple, and a touch of grapefruit, balanced by a refreshing acidity and a hint of minerality.

Farmer’s Market Crudité
Fresh seasonal vegetables of carrots, radish, turnips, celery, peppers, tomatoes, asparagus, peas, beans + assorted crisps served with beet hummus, charred eggplant dip, whipped toum with herb oil and chili crisp + green goddess dip.

Midwest Cheese Canoe Display
Assorted Midwest cheeses, Pimiento cheese dip + whipped feta with seasonal topping. 
Served with seasonal jam + mostarda + giardiniera + dried fruits, sweet vs. salted seeds, and assorted crackers + crisps.

Dinner 

Roasted Beet Salad
Farm greens, mixed local beets, pickled beets + blueberries, spiced sunflower clusters, goat cheese + rhubarb vinaigrette served with Herbed Focaccia w/ black salt + whipped Minerva butter.

Wine Pairing: Terra d’Oro Chenin Blanc/Viognier. Established in 1973, Terra d’Oro was key in helping reestablish Amador’s reputation for fine wine. A lively, refreshing and well-balanced wine, with aromas of honeydew melon, grapefruit, nectarine, orange blossom and wet stone that leads into flavors of peach and mango, followed by hints of lemon curd, quince and nectarine. Beautiful, crisp, mineral finish.

Dee Jay’s Smoked Short Rib + Seared Walleye
Grilled scallion + asparagus toasted orzo salad, whole leaf parsley + romesco sauce.

Wine Pairing: David Synum Pinot Noir. The first to produce a single vineyard Pinot Noir in Russian River Valley, the Bynum heritage lives on in their hand-crafted wines produced from the region. Ripe red cherry and toasty oak aromas give way to complex mélange of spice and fruit. An elegant finish of classic cherry compote and savory notes.

Pickled Fennel + Toasted Farro (available on request vegetarian/vegan entree)
local mushrooms, smoke carrot ribbons, kale, house miso with ginger + cider vinaigrette.