We made some seasonal changes to the dinner menu at the Black River Café. I’ll try to snap off a few photos sooner than later. Remember, we do our best to source everything locally, organic, and/or environmentally responsible.
Seared Scallops over ratatouille
Vegan Pesto Gnocchi with artichokes and roasted red peppers
Pork loin chops, black bean-sweet corn relish, fresh tomato salsa
Country style Greek salad topped with marinated leg of lamb
Wild Salmon, shoestring summer vegetables, salt & vinegar chips, house made tartar
Roasted half chicken, orzo, grilled summer vegetables, herb brown butter
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