Shares and Sides

Pickled Shrimp Cocktail served in canning jar with pickled vegetables and bread crisps: Baywinds 21-25 Shrimp (cooked) #421098, West Creek Vinegar #273739, Silver Source Sugar #303783, Peak Yellow Onion #907425, Peak Carrot #544595, Peak Celery #865009, Peak Parsley #855536, Jalapeno Pepper (sliced) #954810, Heritage Oven “00” Flatbread (cut into crisps and fried) #595176, Ken’s Cocktail Sauce #78746

Petite Wedge Salad: Baby Gem Lettuce (half) #337650, Tomato Medley (seasoned and roasted) #545169, Silver Source Apple Smoked Bacon (candied) #402245, Peak Basil (leaves) #855570, Roma Blue Cheese Crumble #293659, Piancone EVOO #238620, Piancone Balsamic Glaze #476950, Peak Chive #855552

Crispy Smashed Potato Salad (crispy salt potatoes with red pepper and herbed ranch drizzle): Fingerling Potatoes (roasted, flattened, and cooked until crisp) #374727, Peak Rosemary # 855530, Maldon Sea Salt #617104, Piancone Roasted Red Pepper (Sliced) #232061, Peak Parsley #855536, West Creek Buttermilk Ranch Dressing #201344, Peak Green Onion #247091

Coriander-Maple Glazed Tri Color Roasted Carrots: Rainbow Baby Carrot with Stem #269451, Piancone EVOO #238620, McClures Maple Syrup #945548, McCormick Ground Coriander, Salt & Pepper