The Wild Foraged Feast at Salt Water Farm

Join us on Saturday, May 29th at seven o’clock for a meal harvested from the land and waters around us. May marks the beginning of the foraging season. The woods yield ramps and morels, the riverbanks nurture nettle and fiddlehead, the pools hold alewives, the rivers eels. Local forager, Evan Strusinski, will courageously supply Salt Water Farm with fodder for our feast.

~Wild Foraged Feast at Salt Water Farm~
Saturday, May 29th 2010

To Whet Your Appetite
Rhubarb Cocktail

A Taste of
Alewife Fritters, Aioli

First Course
Chicken Liver and Lion’s Mane Terrine, Pickled Ramps, Grilled Toasts

Second Course
Nettle Soup, Crème Fraiche

Third Course
Tagliatelle, Morels, Peas, Queen Anne’s Lace Broth

Salad Course
Wild Greens, Oyster Mushrooms, Hazelnut Vinaigrette

Fourth Course
Smoked Eel, New Potatoes, Sorrel

Fifth Course
Frog’s Legs, Periwinkle, Parsley, Butter

To Finish
Savory Chanterelle Flan
Boletus Ice Cream

Menu items are subject to change due to Mother Nature’s unpredictability
20 seats available . . . for reservations, e mail
annemarie@saltwaterfarm.com or call (207) 230-0966
85 dollars