Farm Night

ORGANIC Vegetarian Food FROM OUR FIELDS TO YOUR TABLE!
LIVE MUSIC, DANCING & THE BEST VIEW & DINNER PARTY IN Vermont

EVERY WEDNESDAY 7-9pm
June 8 THRU MID SEPTEMBER

From our fields to your table.

From our fields to your table.

Our weekly summer Farm Night is a joyful celebration that features a local, organic vegetarian feast grown and prepared by our very own Earth Sky Time Community Farm

Specialty garden cocktails, local beer and spirits and live music make these summer events a highlight for our guests and the entire Manchester VT community. $25 per person including tax and gratuity. 

Read rave reviews in the Berkshire Eagle and Stratton Magazine.  These dinners sell out, so call ahead for reservations: 802-362-2500

Wednesday, July 13, 2016 GREEK THEMED menu

Zucchini Parmesan
Cucumber salad with honey-oregano dressing
Deconstructed dolmade salad
Roasted chick peas with kale and garlic scapes
Red cabbage and radish slaw with lemon-tahini dressing
Greek salad
Lemony roasted broccoli with toasted almonds
Tzatziki (minty yogurt sauce) 

Here is a recap of some of our inventive, whole grain, organic menus:

June 24th

   Roasted Chickpeas and Potatoes with Green Garlic & Dill
  Lemon Tatsoi and Barley Pilaf
Gingery Bok Choi Slaw
   Green Salad with Hakurei Turnips
  Parsley Aioli
  Rhubarb Kantan

July 2nd     
Bok Choi and Green Garlic Quiche
 Lentil Apple Salad with Parsley and Mustard Greens
  Millet and Kasha with Orange and Basil
       Green garlic pesto
    Spinach and Nasturtium salad
  Minty Turnip Slaw
  Cilantro vinaigrette
 Caramelized Apple-Walnut Cake

July 9th
  Potato, Turnip, Zucchini Pesto Gratin
  Barley Pilaf with Roasted Garlic Scapes, Toasted Almonds, Scallions, Green Onions and Maple-Dill Vinaigrette
   Black and Kidney Beans with a Parsley-Mint Vinaigrette
Thyme Roasted Beets and Summer Squash
Green Salad with Carrot-Orange Dressing
  Cilantro-Lime Sriracha Pesto
  White Bean Dip with Mustard and Cumin
      Double Chocolate Zucchini Cake

July 16th
      Chickpea Salad with Scarlet Turnips and Coconut-Lime-Basil Dressing
  Cumin Roasted Potatoes, Carrots and Zucchini
  Pesto Bulgar with Snap Peas, Green Onion, Currants and Mint
    Roasted Beets with Arugula, Toasted Walnuts, and Dill Dressing
   Minty Yogurt Sauce
      Mama Ghanoush
   Chocolate Beet Cake

July 22nd
     Spani-faux-pita (vegan spanikopita)
       Deconstructed Dolmade Salad
    Lemony Roasted Potatoes
    Black Beans with Fennel, Scarlet Turnips, Scallion
      Greek Salad
      Tofu Tatziki
 Melopita (Honey Cake) with Fresh Raspberries

July 30th
      Chard, Zucchini and Garlic Scape Cornbread Bake
 Black Beans, Sweet Corn, Tomatoes and Scallions in a Lime Vinaigrette
      Bok Choy and Red Cabbage Salad with Sunflower Seed Dressing
    Parsley-Cumin-Chili Carrot Turnip Slaw
      Garlic Roasted Potatoes and Green Peppers
     Very Spicy Roasted Pepper and Garlic Scape Sauce
      Peppercorn Pickled Red Onions
      Spiced Mexican Chocolate Tart

August 6th
 Lentil Tagine with eggplant, cabbage, heirloom tomatoes, zucchini, raisins, and garlic scapes
       Pearl Barley Pilaf with Parsley and Toasted Almonds
     Apricot Glazed Roasted Carrots and Turnips
     Cucumber Salad with Mint, Oregano, and Honey
   Gingery Beet Salad with Toasted Almonds, and Greens
       Quinoa Tabouli
      Mama Ghanoush
     Minty dressing
    Sesame Almond Cookies

August 13th
       Mushroom Polenta
      Zuchini Lasagna
      Antipasta
     Farmers' salad

August 20th
     Chickpea, mustard green, potato, kohlrabi, turnip, zuke, tomatoes, carrot
Curry
Rice Pilaf
     Ganoush
    Apple Chutney

August 27th
      Heirloom Tomato Ratatouille
       Rainbow Chard Quiche
    Quinoa Pilaf with Fennel and Olives
  Salade de La Puy with Kohlrabi, Mustard Greens and Red Cabbage
       Nicoise Salad with Steamed Haricot Verts, Potatoes, Cherry Tomatoes and Cucumbers

September 3rd
      Baked Moussaka, Layered and seasoned with garam masala and fresh basil
      White bean, roasted turnip, cheese, egg, cornmeal “crust”
      Roasted eggplant
       Garam Masala-spiced cornmeal “breaded” roasted zucchini
       Sauteed onions, peppers and garlic, Tomato slices
      Pesto Barley Pilaf with Red Onion and Mustard Greens
     Roasted Golden Beet and New Potato Salad with Scallions and Garlic Vinaigrette
     Greek Salad
   Oven-Fried Shishitos
       Cucumber-Parsley Tzatziki

September 10th
    Sesame Fried Rice with Roasted eggplant, zucchini, wine cap mushrooms, and raw grated carrots
      Roasted Chickpeas and Turnips with Mustard Greens, Red Onion and Bok Choy
       Purple Bok Choi Salad with Grated Kohlrabi, Cucumbers and Honey-Miso Dressing
    Spicy Thai Red Curry Roasted Tomatoes, Zucchini and Shishitos

September 17th - Arm Wrestle an Olympian Night: “Gold Medal Favorites”
       Spani-faux-pita
     Cornmeal “Breaded” Roasted Zucchini “Lasagna”
    Roasted Parsnips, Carrots and Beets
   Quinoa & Wild Rice Pilaf with Fennel, Celeriac & Mustard Greens
       Lobio
    Chickpeas and kidney beans with scallions, toasted walnuts and parsley
      Cumin Ginger Cabbage Slaw
     Orange juice, sesame and olive oil, lime juice, garlic, ginger, cumin, garam masala, salt, pepper, cayenne, soy
       Fresh Greens with Sliced Apples and Christine’s Sunflower Seed Dressing
     Toasted sunflower seeds, olive oil, garlic, red pepper flakes, honey, salt

Heart of the Village Yoga Weekend (late December)
  Chickpea Curry: potatoes, cabbage, greens, turnips
 Slaw: Ginger, curry
  Rice Pilaf: toasted almonds, raisins, chopped onion
   Butternut Squash Soup:
 Lentil Salad: Apples, mustard, fennel pesto
     Kale Salad

 

Innkeeper Georgette Levis tells with pride the story of how Farm Night began. "Farm Table...dinner is picked."