Thousand Hills Cattle Co. Dinner
Thousand Hills Cattle Company nourishes soil, plants, cattle and people by holistically grazing cattle. We'll explore what that means, and how it tastes, with a 5-course tasting menu designed to highlight the best of this local, grass-fed beef. Matt Maier, Owner and "Chief Grass Farmer" at Thousand Hills will be on hand to tell the whole pasture-to-plate story.
Thousand Hills has been a featured local producer at Common Roots since we opened in 2007. For this farm dinner, Chef Abbott Gould has created a special menu using Thousand Hills beef in a variety of techniques and flavors.
THURSDAY, MARCH 31
This event is
consommé with brunoise vegetables, corned brisket, and enoki mushroom
tenderloin tartar with salad of endive, blood orange, radish, sunflower sprout, and worcestershire vinaigrette
beef cheek ravioli with caramelized onion, beets, carrots, shaved parmesan, and two sauces
surf & turf of hanger steak and shrimp with asparagus, king trumpet mushrooms, potato puree, and rosemary bearnaise
chocolate-hazelnut dacquoise with garden-grown grape sorbet-champagne cocktail