I had the pleasure of preparing my silent auction prize. Here’s what was on the menu:

Man Auction Dinner for Six to Benefit Barnard Academy

Monday 5-23-11 •  Prepared for the Maple Leaf Inn and guests.

– Hors d’oeuvres –

Veuve Clicquot Ponsardin Brut Champagne

•••

Citron and Dill Cured Grav Lox Canapé
Served on Focaccia Toast with Horseradish Crème Fraiche with Tobbiko Caviar

Vermont Artisinal Cheeses
With Candied Walnuts, Pears and Apples

– First Course –

Crossroads, “Destination Series”, Chardonnay, Hawkes Bay, New Zealand, 2006

•••

Vichyssoise of Locally Foraged Ramps
With White Truffle Oil, Chives and Aged Sheep’s Milk Cheese

– Second Course –

Simple salad

Local Organic Field Lettuces and Herbs with a Lemon Champagne and Dijon Vinaigrette

– Third Course –

Rabbit Ravioli

Roasted Vermont Rabbit with Chèvre, House Made Ricotta and Herbs in Fresh Pasta with a Natural Pan Reduction Sauce with Roasted Shallots

– Main Course –

Turley “Old Vine” Zinfandel, California 2008

•••

Leg of Vermont Spring Lamb

Boneless Leg of Local lamb, Generously Rubbed with Fresh Herbs, Garlic and Chili Pepper,
Rolled with Sun Dried Tomatoes, Slow Roasted with New Potatoes, Spring Onions and Local Asparagus
Served with Zinfandel Demi Glace

– Dessert –

Bittersweet Chocolate Bourbon-Cayenne Cake

Topped with Dark Chocolate-Coffee Ganache
and Whipped Fresh Cream

Will Dodson, Owner & Chef of the Barnard Inn, Dana Hansen Sous Chef