Agricola Dinner Club - Past Menus
These are past menus you may view as examples of our dinner menus.
Antipasti:
Vermont cheese, preserves, pickles and foccacia
Pizza di Granturco
Corn pizza with chicorie, broccoletti and cheese
Melanzane Ripiene
Guanciale and cheese stuffed eggplant
Suppli "al Telefono"
Rice and mozzarella croquette
Primo:
Crespelle di Fungi in Brodo
Semolina Crepe Pasta stuffed with marrow leaves in a quail broth with Mushrooms
Insalata
di Finocchi e Sedano with pumpkin seeds
Secondo:
Cotechino, Pomodori Ripeni di Riso, Cicoria "Strascinata," e Castagna "Polena"
Sausage, rice stuffed tomato, wilted chicory and chestnut polena
Dolce:
Maccheroni con le Noci
Sweet pumpkin pasta with walnuts
Vermont cheese, preserves, pickles and foccacia
Pizza di Granturco
Corn pizza with chicorie, broccoletti and cheese
Melanzane Ripiene
Guanciale and cheese stuffed eggplant
Suppli "al Telefono"
Rice and mozzarella croquette
Primo:
Crespelle di Fungi in Brodo
Semolina Crepe Pasta stuffed with marrow leaves in a quail broth with Mushrooms
Insalata
di Finocchi e Sedano with pumpkin seeds
Secondo:
Cotechino, Pomodori Ripeni di Riso, Cicoria "Strascinata," e Castagna "Polena"
Sausage, rice stuffed tomato, wilted chicory and chestnut polena
Dolce:
Maccheroni con le Noci
Sweet pumpkin pasta with walnuts
Antipasti:
Rainbow pepperonata
Guanciale with olives
Wild foraged sottaceti and fired crackers
Agricola sheep cheese
Intermezzo:
Oyster with sumac and golden rod minionette
Primo:
Croxetti genovese pasta with sheep milk and foraged hickory nuts
Insalata:
Bitter greens and wild herbs
Secondo:
Twine fired lamb with Half Pint Farm vegetable spiedini
Dessert:
Lard pies with seasonal and wild fruits
Rainbow pepperonata
Guanciale with olives
Wild foraged sottaceti and fired crackers
Agricola sheep cheese
Intermezzo:
Oyster with sumac and golden rod minionette
Primo:
Croxetti genovese pasta with sheep milk and foraged hickory nuts
Insalata:
Bitter greens and wild herbs
Secondo:
Twine fired lamb with Half Pint Farm vegetable spiedini
Dessert:
Lard pies with seasonal and wild fruits