K I N G B U R Y F A R M S T E A D K I T C H E N
Feb 24 & 25, 2012
We are preparing some truly wonderful, seasonal & local dishes for our last weekend open this winter!
Please do not hesitate to call ahead as we are happy to reserve anything for hungry guests during this holiday weekend!
* 496-6815 *
north country succotash
with Winding Brook pork, Neill Farm sweet corn, Burnt Rock sweet potato,
Kingsbury fire-roasted tomato, organic turtle bean, cilantro & toasted cumin
* A GREAT late winter stew made with tons of local ingredients *
misty knoll chicken verde
gently braised in Kingsbury tomatillo-spinach sauce
garnished with fingerling potato & caramelized Maplebrook ricotta
* A perfect dish for when you still have your skis on but spring is in the air *
* back by popular demand *
winding brook lamb pie
with golden carrot, onion, turnip, fennel, parsley & sage,
nestled in pastry & blanketed with a whipped potato top crust
misty knoll chicken pot-pie
gently simmered chicken, golden carrot, onion, fingerling, turnip, fennel, parsley, thyme,
& WB bacon bundled in a homemade flakey pastry
colorful roasted beet
sliced & seasoned with golden balsamic & sea salt
kingsbury winter slaw
savoy & red cabbage, red onion, cilantro, pickled cherry bomb
savory white bean puree
with organic great northern bean, rosemary, garlic, lemon & xv olive oil
naturally leavened pizzettas
* Kingsbury pesto, Kingsbury fire-roasted tomato & Maplebrook ricotta *
* La Quercia prosciutto, Maplebrook mozzarella & truffle oil
oat crumble tarts
Champlain Orchard Apple
Grindstone Farm organic Blueberry
made with organic flour & oats from Quebec, Sweet Cabot butter & organic raw sugar *