Summer Fork It Over with Jamie Cooper Country Estate

Fork It Over Country Estate Style by Jamie Cooper

passed hors d’oeuvres]

Beltane Goat Cheese Toast, Marinated Tomatoes

Scallops with Corn & Zucchini Relish

Chuck-Eye Reuben, Ramp Saurkraut

Mascarpone-Parm Polenta, Sausage, Blueberries & Thyme

[first]

Cucumber & Pickled Vegetable Salad, Buttermilk Dressing

[second]

Zucchini stuffed with Vegetables & Point Reyes Bay Blue, Fresh Tomato Sauc

[third]

Grilled Swordfish, Roasted Carrots, Salsa Verde

 [fourth]

Fried Chicken, Potatoes, Corn & Leeks, Grilled Peaches & Onion

[fifth]

Blueberry Semifreddo, Blueberry-Ginger Sauce