2019 Dec 8

2019 Dec 8: Dale Nichols - Digby Pines


Nibbles with Drinks Before Dinner

Artisan Bread and Herb Butter

Herb Roasted Baby Potatoes Stuffed with Aged Cheddar and Chive

 Red Pepper Chick Pea Dip on Crostini

Kalamato Olive and Sundried Tomato Tapenade on Asiago Crackers



First Course

Poached and Smoked Salmon Rillettes

 Yellow Pepper Puree | Fresh Dill | Spiced Pita Bread


Second Course

Ricotta and Sage Gnocchi

 Wilted Wild Rose Greens | Cremini Mushrooms

 Padano Parmesan | Roasted Garlic | Confit Tomato Sauce


Third Course

Spring Mix Greens  | Strawberries | Mango | Sugared Almonds

Dried Cranberries | Poppyseed Dressing


Main Course

 Breast of Chicken Stuffed with Goat Cheese and Smoked Meat

Herb and Garlic Boursin Mash Potatoes | Roasted Brussel Sprouts

 Parsnip Puree | Banana Ginger Ketchup



Pear Belle Helen Poached in Red Wine and Maple Syrup

  French Vanilla Ice Cream | Chocolate Sauce | Strawberry Relish