Event Dates: April 27 to 30, 2017.

Farm to Table Menu

Hors d’oeuvres passed
•    Kentucky Beer Cheese Fritter with Green Tomato Moonshine Chutney
•    Salmon Croquette with Ramp Creme Fraiche and Kentucky Paddlefish Caviar
•    Local Bison Meatballs
•    Signature Kentucky Hot Brown

Salad
•    Kentucky Kilt Salad-Kentucky Greens, Dandelions and Leaf Lettuce served with warm Bacon Vinaigrette on side

Entree
•    Hemp Seed Crusted Chicken Breast with Bourbon Sorghum Caramelized Onions and fresh Blackberries
•    Cider Braised Pork with Country Apples
•    Weisenberger Grits with local Goat’s Cheese
•    Creamed Corn
•    Southern Greens Trio-Kale, Collard and Mustard Greens stewed with Smoked Pork Hocks
•    Jars of local pickled vegetables
•    Black peppercorn Biscuits, Corn Muffins and Paw Paw Walnut Bread with Preserves, Apple butter and butter

Dessert
•    Kentucky Pie with Whipped Cream and Fresh Berries