Lunch and Dinner Menus
Menus by Kim Pistone, Executive Chef, Brooklyn Food Conference
LUNCH
Turkey Sandwich with Hawthorne Valley Alpine Cheese, Baby Romaine and an Apple- Dried Cranberry- Rhubarb Relish
Vegan Curried Tofu Wrap with Baby Romaine and Apple-Rhubarb Chutney
Mushroom-Asparagus Quiche with Feta Cheese
Adzuki-Jacobs Cattle Bean Salad with Fiddle Head Ferns and Grape Tomatoes
Wild Greens Salad with an Apple-Roasted Shallot-Maple Syrup Vinaigrette
Individual Yogurts
Fair Traded Chocolate Chip Cookies
DINNER
Cocktail Reception
Local Cheeses and Charcuterie served with Sliced Baguettes and Crackers
Hummus, BabaGhanoush, Stuffed Grape Leaves and Olives served with Pita
Points and Veggies
Entrée: (served Family Style)
Oven Roasted Chicken with Fresh Herbs and Lemon
Great Northern Bean Salad with Kale, Roasted Tofu, Garlic and Grape Tomatoes
Spelt Berry Salad with Wild Mushrooms, Celeriac, Ramps and Fresh Herbs
Oven Roasted Asparagus
Tap Iced Water Pitchers
Salad Course:
Baby Greens Salad and Roasted Pears with a Maple Rhubarb Vinaigrette
Artisanal Local Cheeses served with Sliced Baguettes and Crackers
Dessert Course:
Fair Traded Brownie A la Mode
Fair Traded Coffee
Tea Selection
