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Farm to Fork 2019 at Cafe Madison

Course One

APPETIZERS
(please select one of the following)
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BEEF TIPS
Filet of beef tips skewered with whole button mushrooms over local greens with fresh herb pesto

SHRIMP TOAST
Broiled shrimp over toast points with a shrimp volute with Parmesan crisp and brunoise of jersey tomato

CUCUMBER AND YOGURT
Local cucumbers sliced with Greek yogurt, red onion, meyer lemon and fresh dill, crispy polenta

WILD BOAR
Grilled wild boar sausage with sautéed local bell peppers and an onion jam

Course Two

SOUP OR SALAD
(please select one of the following)
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WATERMELON SALAD
Arugula and chopped romaine with sliced radishes, crumbled feta with a meyer lemon and local honey vinaigrette

JERSEY TOMATO BISQUE
Topped with pickled jersey cucumbers

SPINACH SALAD
Fresh local baby spinach, jersey grape tomatoes, mozzarella pearls with extra virgin olive oil and fresh basil

Course Three

ENTREES
(please select one of the following)
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BABY BACK RIBS
BBQ blueberry spare ribs with jersey corn bread and wilted local greens

FRIED GREEN TOMATOES
Fried green Jersey tomatoes with bi-colored corn succotash

JERSEY MEETS MAINE
Maine lobster and Jersey blue claw crab roll, topped with crispy pork roll and local tomatoes and horseradish lemon aioli

DUCK CONFIT
Pear and goat cheese pasta purses with shredded duck confit in a vegetable broth, with a jersey peach and jalapeño marmalade

BUTTERMILK CHICKEN
Buttermilk fried boneless chicken thighs over a white bean cassoulet with fresh stewed local tomatoes

Course Four

DESSERTS
(please select one of the following)
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JERSEY BLUEBERRY COBBLER

CARAMELIZED JERSEY WHITE PEACHES WITH PEACH ICE CREAM

WHITE CHOCOLATE AND LEMON MOUSSE