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This week I am pulling out one of my favorite recipes! I made this a year or so ago for Richlands Dairy Farm's Dinner on the Dairy...for 70 people! This week we have a more intimate setting with 8 at the table. You could be one of them!
We start with a Focaccia with Roasted Cauliflower, Green Olives and Marinated Leeks, which is followed by our main dish of pork tenderloin covered in a fresh herb paste of Rosemary, Sage, Fennel and more, then wrapped in bacon, chilled over night then roasted. The tenderloin is then unwrapped, the bacon crisped up and capers dusted in cornmeal are fried and sprinkled over the top. Haricots Vert with lemon and Shallots brighten up the plate and savory Potatoes Savoyarde, which is a gratin of potatoes and cheese, gives a comforting touch to the meal. We finish with my ever popular Apple Bundt Cake with Caramel Sauce. I hope you can join us!
Focaccia with Roasted Cauliflower, Green Olives and Marinated Leeks
Herb Encrusted Pork Tenderloin with Bacon and Fried Capers
Haricots Vert with Shallots and Lemon
Apple Bundt Cake with Caramel Sauce
$20 per person
Coffee, Tea or Sparkling Water included. You may bring your own beer or wine. No corking fee.
Dinner is served at 6:30 Reservations Required. Call (804) 892-7588 to reserve your seat at the Chef's Table!
(Some folks have been asking about tipping. We work hard to bring you a delicious gourmet meal at an affordable price. If you had a wonderful experience, we welcome your contribution to our tip jar. Every bit of money earned goes into keeping this business in the community)