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Wild Eats Fall Frenzy Menu

Saturday November 18, 2008

  Appetizers

  Burdock Beer Battered Smelt

With a Nanny Berry Sauce

Toasted Almonds and Kelp

Burdock Beer

Soup and Salad

  Salad with Wild Greens

Served with a Nanny Berry Vinaigrette

Watercress Soup-

Pickle Tray-Kelp, Burdock, Purslane, and Sun chokes, Dill Pickles, Pickled Radishes

  Main Course

Rabbit cooked in Elderflower Wine with Wild Leeks and Sulpher Shelf Mushrooms

Served on a Bed of

Wild Rice with Black Walnuts and Hickory Nuts

Sun chokes pureed with Wild Parsnips

Coleslaw dressed with a Watercress and Garlic Mustard Pesto

High Bush Cranberry Compote

Dandelion Greens Sautéed in Bacon Drippings

Acorn Muffins

Wild Grape Jelly

Autumn Olive Jam

Beverages

Apple-Elderberry Cider

Apple-High Bush Cranberry Cider

Pear Cider

Dessert

Apple-Elderberry Pie served with Cactus Fruit Piima Cream

Hot Roasted Acorn Beverage