The Shaker Table Restaurant

Come Taste New Hampshire's August Harvest

*Organic edible commodities from the open kitchen of Chef Sebastian Carosi

Wednesday, August 3rd, the Year Two-Thousand and Five

5:30 Organic Garden Tour - Walk the Canterbury Shaker Village NOFA Certified Organic Gardens

6:00 Dinner Reception - Last year's South Hampton White and Some Kibbles & Bits

Jewell Towne Vineyard's Seyval Blanc, 2004… *A Little Grilled Cheese of Heart Song Farm's Fresh Goat Cheese With a Dob of Sundried Tomatoes, Crushed Garden Grown Medicinal Herbs, 150 Million Year Old American Sea Salt And an Oak Aged Black Vinegar Reduction…..

Jewell Towne Vineyard's Landot Noir, 2004… *Pan Fried New Hampshire Brook Trout Wrapped in Local Smokehouse Pork Belly with a Saucy Harlequin of White Mountain Foraged Wild Mushrooms…..

Jewell Towne Vineyard's Canadice, 2004… *A Toss of Charlie's Organic Sassy Adolescent Greens With Switchel, Canterbury Bee Pollen, Valerie's Ash Ripened Valencay and Random Wild Berries Gathered from the Surrounding Area…..

Jewell Towne Vineyards Marechal Foch, 2004… *Peppered Carpaccio of New Hampshire Red Deer With Jezebel Drizzle and Crispy Local Cat Tails Plucked from Our Ponds…..

Jewell Towne Vineyard's Alden, 2004… *Local Apple Wood Smoked Part's of Mr. Pasternak's Summer Lamb That We Smoked in the Old Creamery Smoker With Pea Mash, Gardener Dan's Pea Tendrils and Roasted Garden Pepper Puree…..

Jewell Towne Vineyard's NH Port, 2004… *A Wedge of the Doctor's Deep Dark Artisan Chocolate With More Miscellaneous Local Berries, New Hampshire Malted Milk Punch and Gold…..

$75 p/p -- This Menu is comprised of 100% New Hampshire Made Products That We Procured From the Local Farmer, Herdsman, Beekeeper, Winemaker, Cheese Maker and Even Our Own NOFA Certified Organic Garden Team………

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This document initially developed by Jack Potter, 603-528-1990, info@shakerwoodsfarm.com.
Shaker Woods Farm at Point Comfort, 9 June 2005

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