Farm To Fork Week July 21 – July 27th

farm to fork

Course One
Corn Bisque ~ Sriracha, Bacon, Bleu Cheese Crumbles and Scallions

Watermelon Salad ~ Cucumbers, Pickled Red Onion, Feta Cheese, Balsamic Honey

Caprese ~ Tomato, Asparagus, Mozzalrella, Dijon Vinigrette, Basil Tempura

Course Two
Flatbread ~ Cantaloupe, Asparagus,Pancetta, Sharp Cheddar

Fried Tomatoes ~ Pan Fried, Tomatillo Salsa, Chipolte Cream.

Stuffed Long Hots ~ Sausage, Provolone, Scallions, Bourbon Vanilla Cream Sauce

Course Three
Tilefish ~ Broiled, Fingerlings, Succotash
and a Tomato Vinaigrette.  

Chicken ~ Pan Seared Statler Breast, Green Tomato Orzo, Grilled Peaches, Black Garlic, Pilsner Sauce

Veggie ~ Ratatouille, with Cous Cous Cherve Croquet.

Course Four
Pain au Chocolat ~ Dark Chocolate in Puff Pastry, Cherry Jubilee, Toasted Pistachios

Peach Melba ~ Peach Tart, Raspberry Coulis, Creme Anglaise, Sea Salt Tuile

Lemon Pound Cake ~ Layered with Blueberry Limoncello Compote, Chantilly Creme, Candied Lemon Zest

SJ Magazine Best of 2014 ~ Best Prime Rib

Best Prime Rib
The Telford Inn
145 Bridgeton Pike
It’s been the house specialty for decades, and for good reason. Choose from three cuts – the English, Queen or King – or the always-popular prime rib sandwich.

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