SPECIAL EVENTS

Valentine's Tasting Dinner

Thursday, February 14 & Friday, February 15 Accepting Reservations Between 5:00 & 8:45 P.M.
$65.00/person (not including tax or gratuity)
B.Y.O.B.

Appetizer
Vietnamese Crab Roll
stuffed with jumbo lump crab and cilantro-lime marinated vegetables, presented with a sweet garlic sauce
or
Vegetable-Chestnut Pot Pie
with crispy leeks and micro greens

Salad
Baby Spinach & Endive
with roasted winter vegetables, shaved sharp cheddar, grilled raisin and pecan bread, dressed with a creamy local honey-buttermilk dressing

Fish
Prosciutto & Gruyère Wrapped Sea Scallops
with lemon thyme scented orzo and asparagus cream
or
Pan-Roasted Monkfish Medallions
resting on creamy winter polenta with a scattering of ginger-rosemary roasted parsnips

Entrée
Asian-Glazed Sautéed Spare Ribs
sharing the plate with ginger-garlic baby bok choy and scallion tempura
or
Sage & Thyme Roasted Organic Turkey Breast
with sweet potato praline purée, sweet peas, and natural turkey gravy

Dessert
Chocolate Trio
or
Vermont Maple & Banana Compote with Ginger Ice Cream

Mumford's Spring Tasting Dinner

Friday, April 25 & Saturday, April 26
Accepting Reservations Between 5:00 & 8:45 P.M.
$65.00/person (not including tax or gratuity)
B.Y.O.B.

Appetizer
Baby Artichoke Oreganata
with a toasted pine nut, garlic, and olive oil drizzle
or
Open-Faced Vegetable Burger
on grilled nine-grain bread with chili mayo and Doux de Montagne cheese

Salad
Soft Boston Bibb & Chervil
with yellow beets, warm asparagus fritter, and toasted mustard seed vinaigrette

Fish
Tuna Meatballs
over kitchen-made roasted red pepper spaghetti with roasted cipollini onions and yellow tomatoes, swimming in a vine-ripe tomato coulis
or
New England Style Clam & Halibut Stew
with Yukon gold potatoes, spring carrots, and pearl onions

Entrée
Spring Herb Rubbed Domestic Lamb Chop
with warm lentil and apple salad and a wild rice and goat cheese potato croquette
or
Mushroom Powder Seared Veal Tenderloin
presented with a wedge of Alsatian onion tart,
with April broccoli rabe and a roasted garlic veal reduction

Dessert
Chocolate Hazelnut Crêpes with Mascarpone Cream
or
Banana Egg Roll with Chocolate & Caramel Dipping Sauces