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Farm to Fork 2019 at Kitchen 519

Course One

Pickled Pear, Blue Cheese Mouse, Bacon

Grilled Melon, Feta, Zaa'tar, Tasso Ham, Cucumber

Fried Burrata, Roasted Peach, Fennel Seed, Basil, Tomato

Course Two

Watermelon Gazpacho, Strawberry Pico, Verjus

Sourdough Panzanella, Cucumber, Heirloom Tomato, Olive, Dill, Manchego

Grilled Caesar Salad, Crouton, Parmesan, Heirloom Tomato

Course Three

Brie and Tomato Gallete, Crispy Asparagus, Watermelon Radish

1/2 Smoked Chicken, Herb Mash, Mint Chimichurri

Bourbon Peach Glazed Salmon, Summer Succotash, Crispy Enoki, Maple

Royal Trumpet Smoked "Scallops", Heirloom Tomato Chutney, Squash, Basil, Garbanzo

Course Four

Bakery 519 Selection