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Wild Eats Winter Solstice Menu

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.