Italian Easter Feast at Salt Water Farm

Sunday, April 4th, 2010

A Taste of
Marinated Olive, Rosemary and Fennel Bread
Goat’s Milk Cheese

To Start
Fava Bean Soup with Local Rabbit and Grilled Country Bread

First Course
Gnocchetti Sardi with 24 hour Pork Ragout

Second Course
Spit Roast Leg of Lamb with Baby Carrots, Fennel, Mint and Fingerlings

A side of
Tarragon Roasted Asparagus with a Fried Farm Egg

To Finish
Ricotta Tart with Honey and Figs

18 seats available . . . for reservations, e mail
annemarie@saltwaterfarm.com or call (207) 230-0966
50 dollars a head, bring your own drink