W. Rogowski Farm's
Field-To-Fork Gourmet Supper Club
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December 2011 - Holiday Menu
Featuring Roast Goose
with all the trimmings
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November 2011
1st Course -
Seasonal Appetizer and Herbal Beverage
2nd Course -
Shaved Brussels Sprout Salad with Pecorino,
Dried Currants, Extra Virgin Olive Oil
3rd Course -
Lobster Bisque, Braised Pearl Onions
4th Course -
Pumpkin Risotto, Truffled Mushrooms, Parmigiano-Reggiano, Balsamic Reduction
5th Course -
Moroccan Braised Lamb, Celery Root Puree, Mâche Salad
6th Course -
Red Wine Poached Pears, Caramel Génoise, Butterscotch Goat Cheese Mousse
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October 2011 - Wild Game Menu
1st Course -
Seasonal Appetizer and Herbal Beverage
2nd Course -
Quail Confit, poached quail egg, mustard greens
3rd Course -
Braised Rabbit, Papperdelle Pasta, Sundried Tomatoes, Arugala, White Wine Butter
4th Course -
Pan Seared Trout, Smoky White Bean ragout, Truffled Pumpkin puree
5th Course -
Roasted Venison, Braised Red Cabbage, Walnut Spaetzle
6th Course -
Wild Boar Chop
7th Course -
Apple Tarte Tatin, Fresh Cream
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September 2011
1st Course -
Seasonal Appetizer and Herbal Beverage
2nd Course -
Duet of Beet Carpacchio, Green Beans, Hazelnut Vinaigrette
3rd Course -
Horseradish Beet Gravad Lox, Cucumber Jam, Radish Salad, Pumpernickel Flatbread
4th Course -
Kale & Goat Cheese Roulade, Roasted Tomato Puree, Herb Salad
5th Course -
Roasted Chicken B’Stilla Napolean, Wing Beans, Preserves Grapes and Lemons, Harissa Sauce
6th Course -
Swiss Chard & Currant Torte, Almond Crust, Vanilla Gelato
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August 2011 - Vegetarian Menu
1st Course -
Seasonal Appetizer and Herbal Beverage
2nd Course -
Tomato Tasting Quartet: Fried Green Cherry Tomato - Tomato Tartar - Caprese Skewer - Tomato Soup Cheddar Tuile
3rd Course -
Grilled Baby Romaine Salad, Glazed Baby Vegetables, Polenta Crouton
4th Course -
Stuffed Asian Cabbage, Corn Kimchi, Sticky Rice, Braised Shiitake Mushrooms
5th Course -
Lentil Gnocchi, Roasted Beets, Walnut Thyme Pesto, Fried Beet Greens
6th Course -
Watermelon Brulee, Corn Ice Cream, Almond Brittle
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July 2011
1st Course -
Seasonal Appetizer and Herbal Beverage
2nd Course -
Peas & Carrots: Carrot and Garam Masala Soup, Pea Shoot Salad,
Sweet Pea Tempura, Glazed Baby Carrot
3rd Course -
Pan Seared Hudson Valley Foie Gras, Lovage Two Styles, Raisin-Thyme Puree
4th Course -
Beet Ravioli, Caper-Walnut Brown Butter, Micro Beet Greens
5th Course -
Slow Roasted Monkfish, Pickled Garlic Scapes, Israeli Couscous, Sorrel Salad
6th Course -
Frozen Crème Brûlée, Cherry Conserve, Almond Shortbread
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June 2011
1st Course -
Seasonal Appetizer and Herbal Beverage
2nd Course -
Potato & Green Garlic Soup, Bacala Crouton
3rd Course -
Leek & Asparagus Terrine, Radish Salad, Microgreens, Champagne Vinaigrette
4th Course -
Ricotta & Mint Gnocchi, with Fresh Peas, Pancetta, & Truffle Oil
5th Course -
Pan Roasted Hudson Valley Duck Breast, Orange Ginger Pan Gravy, Sweet & Sour Beets, Wilted Beet Greens
6th Course -
Strawberry-Rhubarb Napolean, Chocolate Strawberry Coulis
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May 2011
1st Course -
Seasonal Appetizer and Herbal Beverage
2nd Course -
Roasted Beets & Swiss Chard With Queso Fresco
3rd Course -
Grilled Black bean & Masa Cake, Spinach & Radish Salad, Roasted Corn Vinaigrette
4th Course -
Chorizo Verde, Asparagus en Mole Verde, Microgreen & Cilantro Salad
5th Course -
Red Snapper with Pumpkin Seed Crust, Tomatillo Salsa, Yellow Rice with Chicherons
6th Course -
Hibiscus Infused Flan, Cinnamon Chile Crisps
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April 8th, 2011 at 7pm
1st Course -
Seasonal Appetizer and Herbal Beverage
2nd Course -
Potato & Goat Cheese Soufflé. Leeks Vinaigrette, Watercress Sauce
3rd Course -
First Spring Lettuces, Morels, Roasted Baby Beets, Mint Vinaigrette
4th Course -
Fresh Hand Rolled Pasta, Green Garlic & Nettle pesto, Tonges Aged Cheese
5th Course -
Pan Roasted Lamb, Ramps, Fiddlehead Ferns, Wild Mustard Flower
Infusion
6th Course - Bittersweet Chocolate Tart, White Chocolate Lavender sauce
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March 11th, 2011 at 7pm - Mardi Gras Menu
1st Course -
Seasonal Appetizer and Herbal Beverage
2nd Course -
Root Vegetable Gumbo
3rd Course -
Braised Winter Greens, Bacon, Creole Vinaigrette
4th Course -
Mussels, Andouille Sausage, Leek & Red Pepper Reduction
5th Course -
Green Garlic & Herb Crab Cake, Cayenne Hollandaise, Wilted Spinach
6th Course -
Kings Cake, Bananas Foster Gelato
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Menu for February 2011
1st Course -
Signature Herbal Beverage and Seasonal Appetizer
2nd Course -
Turnip Apple Bisque with Root Vegetable Chutney
3rd Course -
Pan Seared Hudson Valley Foie Gras with Pickled Baby Vegetables
4th Course -
Crispy Skin Trout with Warm Lobster Vinaigrette and Wilted Greens
5th Course -
Five Spice Short Ribs with Braised Celery and Potato Crisps
6th Course -
Cinnamon Pavlova with Pumpkin-Rosemary Curd and Ronnybrook Whipped Cream
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Menu for January 2011
1st Course -
Signature Herbal Beverage and Seasonal Appetizer
2nd Course -
Cabbage & Prawn Soup
3rd Course -
Jerusalem Artichoke & Spinach Salad, Blood Orange-Walnut Vinaigrette, Pumpernickel Crouton
4th Course -
Polenta Crusted Diver Scallops over Melted Endive, Crispy Potato and Truffle Oil
5th Course -
Moroccan Lamb Tagine, Couscous, Apricot Puree
6th Course -
Crème Caramel, Braised Winter Fruits, Almond Tuile
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Menu for December 2010
1st Course
Signature Herbal Beverage and Seasonal Appetizer
2nd Course
Duet of Cauliflower Purees
3rd Course
Shaved Brussel Sprouts Crudo with Ricotta Salad
and Butternut Squash Oil
4th Course
Escargots with Parsley Oil and Green Garlic
over Ravioli du Comte
5th Course
Braised Veal Shank, Marrow Toast, Turnip-pear Puree
6th Course
Chocolate Chestnut Cake, Caramel Sauce, Cranberry Sabayon
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Menu for November 2010
1st Course
Baked Brie with Pickled Onions and Bobolink Baguettes
Signature Herbal Beverage
2nd Course
Celery and Pear Soup, Blue Cheese Rosemary Biscotti
3rd Course
Marinated Pumpkin Salad with Arugula & Shaved Parmesan
4th Course
Herb Crusted Halibut with Root Vegetable Risotto, Sweet and Sour Cider Reduction
5th Course
Duck Confit over Garlicky White Bean Cassoulet
6th Course
Lavender Honey Panna Cotta, Caramelized Honey, Langue du Chat and Comb Honey
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Menu for October 2010
1st Course
Butternut Squash and Herb Palmiers
Signature Herbal Beverage
2nd Course
Warm Salad of Golden Beets and Spicy Greens, Bacon-grilled onion vinaigrette
3rd Course
Pan Seared Hudson Valley Foie Gras over Roasted Turnips and Apples with a Pork Loin Reduction
4th Course
Ricotta Gnocchi with Pumpkin Puree, White Truffle Oil and Fried Sage
5th Course
Baked Halibut with Leeks, Potatoes, and Lovage with a Parsley-Lemon Gremolata
6th Course
Poached Seckel Pear, Caramel Mousse, and Bittersweet Chocolate Sauce
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Menu for September 2010
1st Course
Cheryl's Mini Onion Pie
Signature herbal beverage
2nd Course
Trio of Tomatoes
Tomato Tartar, Fried Green Tomatoes, Chilled Tomato Soup
3rd Course
Tuna Carpaccio with Kohlrabi, Preserved Lemon, Cucumber, & Lambs Lettuce
4th Course
Swiss Chard, Goat Cheese & Quail Egg Ravioli over Greens in a Sherry brown butter
5th Course
Grilled Pork Tenderloin over Corn & Mushroom Risotto, Herbed Red Wine Sauce
6th Course
Flourless Chocolate Cake, Beet Gelato, Toffee Tuile
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Menu for August 2010
1st Course
Assorted Caponatas, Grilled Baguette
Signature herbal beverage
2nd Course
Seared Watermelon, Micro-Radish & Arugala Greens, Sunflower Seed Tuile
3rd Course
Baby Beet & Tomato Salad, Portuguese White Anchovy, Balsamic Reduction, Basil Oil
4th Course
Pan Roasted Trout, Grilled Corn Soccotash, Sweet Corn Puree, Crsipy Celery Greens
5th Course
Grilled Marinated Steak, Carmelized Baby Potatoes, Pearl Onion Confit, Red Wine Demi-Glace
6th Course
Plum Tarte Tatin, Walnut Gelato, Candied Walnuts
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Menu for July 2010
1st Course - Truffled Chicken Liver Pate, Rock Hill Bake House Baguette, Sweet & Sour Leeks
Signature herbal beverage
2nd Course
Grilled Baby Vegetables, Greens, Crumbled Blue Cheese, Roasted Onion Vinaigrette
3rd Course
English Pea Soup, Mint and Pea Shoot Salad, Mint Oil
4th Course
Crispy Sweetbreads, Watercress, Roasted Cherry Tomatoes, Balsamic Brown Butter
5th Course
Pan Seared Salmon over Depuy Lentils, Roasted Beets & Spinach, Herb Salad
6th Course
Peach Galette, Blueberry Semi-Freddo, Almond Tuile
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Inaugural Dinner
Menu for June 2010
1st Course
Calkins Caerphilly Cheese, Apple Red Onion Marmalade, Bobolink Cranberry Walnut Ficelle
Signature herbal beverage
2nd Course
Grilled Asparagus & Roasted Portabello Mushroom Salad with Freshly Harvested Greens, Citrus Vinaigrette
3rd Course
Roasted Beet Sformata, Micro Beet Greens, Pickled Beets
4th Course
Pan Seared Diver Scallop, Feta Couscous, Carrot Verjus
5th Course
Oven Roasted Stuffed Chicken Leg, Wild Mushroom Mousseline, Carmelized Garlic Demi Glace, Truffled Potato Puree, Sautéed Swiss Chard
6th Course
Strawberries in Lemon Verbena Syrup, Strawberry Shortbread, Strawberry-Rhubarb Gelato
Menus from 2010 / 2011
Inaugural Season
