Farmer’s Market Menu#
Autumn Spiked Cider#
buffalo trace, honey-ginger syrup, lemon, cinnamon
Pulled Pork Nachos#
pickled sweet peppers, spicy tomato jam, pepper jack cheese sauce
Bone-in Chicken & Butternut Risotto#
russian red kale, persimmon, leek confit
Pumpkin Cheesecake#
pistachio whipped cream
Lloyd’s Produce, R Schletewitz, Pure Honey, Food Tree Field Farm, Heritage Pantry, Ratzlaff Ranch
October 4, 2018 — Farmer's Market Menu
Chef Wyatt Brege