- Hors d'oeuvres — Butternut squash brushcetta and roasted beet finger salad.
- Appetizers — Pumpkin soup and salad featuring roasted vegetables and a local spring mix with Sherry vinaigrette.
- Entree — Medallions of beef and potato gnocchi with sage, kale and demi-glace.
- Dessert — Persimmon pudding with spiced vanilla mousse and roasted apples.
Fine dining in a barn? Cartlidge Barn Farm to Table, Oct. 13
Wednesday, October 3, 2012 11:00 PM by Josh Duke