Sprout 2016 Menu 
Catered by Season To Taste


Featuring storage crops and fresh greens from Waltham Fields with
generous donations from Iggy's Bread and Chestnut Farms.



Appetizers
Grass-fed Beef Tartare with chopped Egg, Parsley, Lemon, Shallot and toasted Brioche
Deviled Egg “Tartare” with Parsley, Lemon, Shallot and toasted Brioche
Local, sustainable white fish “Chowder Cake” with Bacon and Waltham Fields Micro Sprouts Salad
Warm Roasted Beet Soup with Waltham Fields Micro Pea Greens


~~~

Small Plate Buffet
Pulled Pork with Apple Radish Slaw and Season To Taste BBQ sauce
Mushroom Pate with Greens and Green Goddess Dressing
Savory Waltham Fields Vegetable and Cheese Crepes with Arugula Puree
Waltham Fields Vegetable Carpaccio with White Balsamic Vinaigrette and
Assorted Iggy’s Toast and Fried Bread Crumbs

Assorted Grains with Braised Greens and Grilled Spring Onions
Roasted Beets with Creamy Yogurt and Herb Dressing 

Assorted Iggy’s Breads with Season To Taste Hummus

~~~

Salads
Green Salad with Shaved Carrots and Roasted Cranberries and Simple Vinaigrette
Roasted Waltham Fields Vegetable Salad
A Tasting of Radish to include:  Raw, Roasted, Pickled and Grilled with Butter and Sea Salt


~~~

Cheese Boards
Cheese Board with Season to Taste Preserves and Iggy’s bread


~~~

Dessert from TRILLfoods
BEEZbars  
Buttery bars topped with a local honey caramel and filled with nuts, seeds and other good stuff. 
Carrés au Chocolate 
Velvety chocolate squares – like brownies that have spent quality time in Paris.