Ted Hall
 
May 25, 2009 | Farmstead, Food & Recipes | Ted Hall

Farmstead Menu "Development" by Sheamus

Sheamus at wood-burning ovenLast night we hosted a dinner at the residence at Long Meadow Ranch for a few of Chris' friends in anticipation of his birthday next week.  Sheamus Feeley has been spending his time working on menu ideas for our new Farmstead Restaurant.  So, we took advantage of the occasion to explore some of Sheamus' latest menu ideas. And, since Farmstead will utilize a wood-burning oven, we put our own Mugnaini wood-burning oven to good use.   

London Broil in ovenChris chose the wines, which he had gathered during his recent European travels.  The intriguing selections were wines produced by family-owned artisanal producers from Slovenia, Portugal, and Spain - wines that we hope to also share at Farmstead.

Take a look at the wonderful results.  

Watch for Sheamus to share some of these recipes on @LMR in the coming days.

 

Farmstead "Developmental" Menu

by Sheamus Feeley

Starters

Deviled Eggs

"Deviled Eggs" with Spicy Boar Sausage and Chive Blossoms

Tuscan-style Liver Toasts

Tuscan-style Liver Toasts
 


 

Main Course

London Broil with Wild Boar and Fennel Sausages

LMR Grass-fed Beef London Broil cooked in the wood oven
with Salsa Verde

"My" Wild Boar Sausages with Fennel and Smoked Paprika
(boar hunted by Sheamus)

Rancho Gordo Flageolet

Rancho Gordo Flageolet cooked in the wood oven
with Pancetta and Savory

 Lundberg Rice Salad

Lundberg Rice Salad with
LMR Grass-fed Ground Beef, Peas, Raisins, Spring Onion and Dill

Braised Russian kale

Braised Russian Kale with Chile Pequin, Garlic and Lemon

Wood oven-baked Foccacia
Wood oven-baked Foccacia


 

Dessert

Bellwether Farms Ricotta Cake with Brooks Cherries

Bellwether Farms Ricotta Cake with Brooks Cherries stewed in red wine

Comments

Jeff Y. Wong's Gravatar
 
Jeff Y. Wong
@ Apr 12, 2011 at 11:22 AM
can't wait for the opening! the menu looks incredible!

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