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Pat's Pastured Crew!
dessert: apple custard gratin with torched marshmallow, graham cracker crumbs & cinnamon custard sauce
third course: new england boiled dinner - corned beef brisket, pork belly 'ham', cabbage and potatoes in a consomme of chicken and port wine

fourth course: roasted onions, carrots, hakurei turnips, yukon gold potatoes and pan gravy
fourth course: classic whole roasted poulet rouge chicken
second course: lamb and beef potted pie with curry, golden raisins and a salad of radicchio, fennel and lamb loin bresaola

First Course: rabbit and pork terrine with kohlrabi and apple remoulade, pickled mushrooms, and an apple mostarda
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