Menu for Confluence 2017 Dinner

developed by
Christina McKeough,Graft, Watkins Glen, NY
Karen Gilman, Danos on Seneca, Lodi, NY

Coordinated and served by The Gould Hotel, Seneca Falls, NY

Hors d'oeuvres
Regional cheese + meat board with fresh + dried fruits, olives,
pickles, bread, crackers, nuts, and chutneys

Turkish spiced Red Gate Grocer beef meatballs with
Black Pearl Creamery sheeps milk yogurt tzatziki
Local radishes with butter + sea salt

Wine: Blanc de Blanc, Atwater Estate Winery
Cider: Kite and String Cider, Good Life Farm

Classic Vichyssoise with smoked trout,
chive blossoms + pea shoots

Wine: Semi-dry Riesling, Atwater Estate Winery. 2013

Family Style Entree
Watermelon + Black Pearl Creamery feta salad with
heirloom tomatoes, cucumber, pickled red onion,
thyme, capers, basil + lemon

Grilled Red Gate Grocer sausages + braised pork belly,
“everything” spaetzle, apricot mostarda,
 slow-cooked collard greens with Red Gate Grocer bacon 

Raw zucchini/summer squash salad with fresh mint,
toasted almonds + aged danascara

Wine: Dry Rose (Cabernet Franc), Hosmer Estate Winery. 2016
     Gamay Noir (Reserve), Sheldrake Point Winery. 2015

Dessert Duo from Karen Gilman, Danos on Seneca
Lively Run Dairy chèvre cheesecake
with almond linzer crust and sour cherries.

Apricot carmel custard napoleon

Wine: Apple Ice Wine, Sheldrake Point Winery. 2016