Mumford’s Autumn Tasting Dinner
Friday, November 11th & Saturday, November 12th
Accepting Reservations between 5:30 & 8:30 p.m.
$68.00/person (not including tax or gratuity)
B.Y.O.B.
APPETIZER
Empanadas with Chicken & Shrimp
Baked golden and served in a pool of charred tomato sauce
OR
Confit of Duck Legs
With melted onions and spooned over pumpkin and pancetta risotto, topped with dressed curly endive
SALAD
A chilled salad of escarole, spinach and red oak leaf lettuces, tossed with linguine, cured black olives, shaved young Asiago, marinated and fried artichoke hearts with olive bread croutons. Dressed with an orange-roasted tomato vinaigrette
FISH
Asian Crumb Seared Sea Scallop
Sharing the plate with tempura vegetable maki roll, plum glaze and a crunchy noodle salad
OR
Curry & Chive Roasted Codfish
Presented with colored baby potatoes and a spicy carrot purée
ENTREE
Whole Roasted Pork Loin
Sliced over homemade sauerkraut with slow-cooked local apples, an acorn squash pancake,
and topped with grainy mustard
OR
A Trio of Sliders
Old Bay shrimp salad on toasted pumpernickel with machè and cilantro; Organic chicken burger with Autumn flavors on a sweet potato roll with oven-dried apples and a maple glaze; Vegetarian Slider on a chive biscuit with sun-dried tomato pesto, grilled zucchini, mozzarella roll and garden sorrel. Accompanied by kitchen-made onion rings
DESSERT
White Chocolate Coconut Crème Brulée Cheesecake
With a macadamia graham cracker crust
OR
Local Apple, Walnut & Raisin Franzipan Tart
With vanilla ice cream & caramel sauce