Photo courtesy of Charity Lynne Burggraaf
At Sea Breeze Farm, lengthening of the days and the slightly warmer weather of February and March cause the grasses in our pastures to come out of dormancy, and allow our milk cows to eat less hay, and graze on pure, green grass. Not only is the flavor and quality of the milk improved immensely, the cow’s production goes way up, and affords us the opportunity to make more delicious dairy-based products. Getting to produce these things for a dinner celebration lets us know that spring is close at hand. This weekend, each item on our prix fixe menu will feature hand made dairy products that are produced with the utmost care and respect for beauty of the milk. Join us for:
FIRST COURSE
prosciutto with fresh mozzarella and butter crackers
SECOND COURSE
ricotta gnudi with wild mushroom and shallot butter
INTERMEZZO
lemon/rosemary semifreddo
ENTREE
pork shoulder braised in buttermilk,
savoy cabbage and creme fraiche whipped potatoes
DESSERT
fresh bay leaf ice cream
shortbread tart with cream caramel
Friday and Saturday dinner service begins at 5:30pm.
Our a la carte menu will also be available.
To make your reservation:
call us at 206.567.4628
Join us in tasting and celebrating the coming of Spring!
