A purée of kalamata olives and garden herbs. Served with Lively Run chèvre and fresh baked bread.
- Pulled Pork BBQ
Slow smoked for 8 hours with local grape and cherry wood, then pulled and marinated in the Chef’s own barbeque sauce. Served on a griddled sesame seed bun. Accompanied by fresh dill coleslaw and a pickle.
- Cornmeal Crusted Catfish
Local cornmeal crusted catfish, fried golden and finished with local greens and Hector Pepper Mayo. Served on a griddled sesame seed bun. Accompanied by fresh dill coleslaw and a pickle.
- Falafel Salad
House-made sprouted organic falafel served over mixed greens with lemon tahini dressing, julienned carrots and tomato pickle relish. (VEGAN, GLUTEN FREE)
- Falafel Wrap
Same as above- Served in a spinach tortilla wrap with kettle chips and a pickle. (VEGAN)
- Soft drinks (Iced tea, lemonade, cola, diet cola, lemon-lime, ginger ale, club soda, coffee, etc)
- Tasting portions of a Stonecat ‘Garden to Glass’ cocktail featuring local spirits and a half glass of Finger Lakes wine or beer.
- Final beverage choices are subject to change based on seasonal availability and our current cocktail and wine menu at the time tours are scheduled. Whenever possible, we will have our mixologist and/or wine director available to present beverages and provide additional detail, tasting notes and regional context to your guests.