Sunday December 21, 2008
Appetizers
-Dock Seed/Seaweed Crackers
-Fromage Blanc with Rosemary and Fig Sauce
-Venison Pate marinated in Blackberry Wine, seasoned with Wild Ginger
-Pickled Japanese Knotweed
-Light Elderberry Wine
Soup and Salad
-Puff Ball, Sulfur Shelf, Morel and Oyster Mushrooms salad with a Nanny Berry Vinaigrette on a Bed of Winter Greens
-Butter Nut Sqaush Soup topped with Homemade Piima Cream
Main Course
-Venison Pot Pie with Burdock, Sunchokes and other Local Veggies in a Red Clover Crust
-Beets Cooked in Elderberry Wine
-Milkweed Pods in a Curry tomato Sauce
-High Bush Cranberry Applesauce
-Sauerkraut with Burdock, Seaweed and Apples
-Acorn Muffins
-Cultured Homemade Butter
-Gooseberry Jelly
Beverages
-Pear Cider
-Rosehip Infusion
Dessert
-Kelp-Hickory Nut Bars Sweetened with Our Own Maple Syrup
-Dandelion Root/Raspberry Leaf Chai
To learn more about Wild Eat Meals click here.
