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2009 Field to Fork Dinner Menu

Hot Apple Cider with Rum
(Lockbriar Farms, Chestertown)

Oyster Stew with Fresh Jersey Milk
(Choptank River Farmed Oysters)
(St. Brigid’s Farm, Kennedyville)

Arugula Salad with Chapelle Cave Aged Cheddar and Balsamic Vinaigrette
(Colchester Farm, Georgetown)
(Chapel’s Country Creamery, Easton)

Rustic French and Sunflower Bread with Homemade Butter from Land O’ Lakes Cream
(Feast of Reason, Chestertown)
(St. Brigid’s Farm, Kennedyville)

Grilled London Broil with olive oil, herb, wine marinade with Madeira Sauce
(St. Brigid's Farm, Kennedyville)

Grilled Fingerling Potatoes
(Colchester Farm, Georgetown)

Grilled Butternut and Acorn Squash with Fresh Apples seasoned with Cinnamon and Apple Cider
(Arnold Farms, Chestertown)
(Redman Farms, Chestertown)

Fresh Apple Pie with Chapel Cheddar
(Lockbriar Farms, Chestertown)
(Chapel’s Country Creamery, Easton)

Homemade Pumpkin Pie with Chantilly Cream
(Arnold Farms, Chestertown)

2008 Field to Fork Dinner Menu

Fresh Butternut Squash Soup
(Crispen Farm, Annapolis, MD)
Served with Sunflower Bread

Farmer's Market Greens Salad With Dragonfly Farm Black Currant Vinaigrette
(Davon Crest II, Trappe, MD - Dragonfly Farm, Mount Airy, MD)

Veal Orloff with Wild Chanterelle Mushrooms
(St. Brigid's Farm - The Woods of Maryland)

Roasted Mountain Rose Potatoes with Fresh Rosemary Glazed Baby Carrots and Turnips
(Davon Crest II)
Served with Sundried Tomato Bread and Farm Fresh Butter

Cave Aged Cheddar, Sundried Tomato and Basil, and Chappelle Cheeses
(Chapel Country Creamery, Easton, MD)
Served with Fresh Fall Apple

Homemade Cinnamon Ice Cream with Fresh Honey Figs
(Rebecca's Garden, Columbia, MD)

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