the new england farm 2 fork project will host easter sunday brunch on sunday april 4th at raven hill orchard with seatings at 11am and 3pm....
our easter sunday brunch menu:
-todays beginnings-
*deviled free-range farm eggs with smoked paprika...
bacon fat caramelized spring asparagus with a warm citrus butter and kennebunkport lobster hash...
....or....
ginger spiced organic young scarlet nante carrot puree with basil seeds, misc flower petals, wild fennel pollen yogurt and tangerine oil...
-from our farms, fields and coastal waters-
coca cola lacquered 'vermont smoke & cure' country ham with 'not on your diet' mashed maine potatoes, warm red cannage and jezebel sauce...
....or....
pan roasted country ham wrapped salmon with crispy beluga lentils, baby rocket and an in-house cultured yogurt, cucumber-dill sauce...
....or....
rosemary roasted leg of pastured local lamb with heirloom cranberry chutney and a salad of toasted barley...
-sweet endings-
fair-trade artisan chocolate and farmstead ricotta mousse with chocolate bark and rhubarb-rosehip puree...
....or....
spiced organic young carrot cake with old-fashioned cream cheese frosting, sugared walnut crumbs and 'malted' milk punch...
$32 per person (plus tax and gratuity)
call 207.247.4455 to make reservations
seatings at 11am and 3pm...
