Caribbean style barramundi fillets with shrimp and jasmine rice cakes both smothered in mango ginger coconut sauce. Served with Moonlight Meadery’s Sumptuous (made with 25% mangoes).
Gingery braised duck legs over noodles in homemade chicken stock.
Homegrown rosemary seasoned pork rib chops, freshly picked homegrown green beans, and herb coated baked potatoes served with Unita’s Punk’n
A warm slice of homemade apple pie garnished with marshmallows toasted over an open fire; paired with an Angry Orchard traditional dry hard cider.
Coffee rubbed porterhouse smoked over hardwood, roasted sweet potatoes with maple syrup and autumn spices, and green beans with almonds served with an Evil Genius’ Trick or Treat chocolate pumpkin porter. The roasted flavors from the coffee rub paired well with the chocolate in the beer and the sweet potatoes played off the pumpkin flavor for a great seasonal pairing.
Creamy cauliflower soup made from locally grown cauliflower garnished with florets, browned butter, and homegrown chives. Served with a 2005 vintage bottle of J.W. Lees’ Harvest Ale aged in Lagavulin whisky casks. The slight nuttiness of the cauliflower was complimented by the malty sweetness of the beer and the hint of whiskey which made for a good seasonal autumn meal.
Breakfast “pizza”: a biscuit base with ketchup, maple syrup, home fries, homegrown peppers, homegrown onions, hickory smoked bacon, sunny side up eggs, scrapple cubes, and garden fresh herbs; served with Souther Tier’s Pumking.
Broccoli-cheddar soup garnished with house cured bacon from Stoltzfus Meats served with Brouwerij Lindeman’s Faro (a blend of dark sugar with lambic).
Making the most of the unseasonably warm weather with a summer squash and pasta saute and New Belgium’s lips of faith series Yuzu Berliner weisse style beer.
Plum tart made from scratch paired with Southern Tier’s Plum Noir.