Guests at this year's Gala will select from Chef Peter Davis' following menu choices:
Pete's Mesclun Greens, Toasted Walnuts, Vermont Goat's Milk Feta, Dried Cranberry Vinaigrette
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Misty Knoll Breast of Chicken, Braised MA Cabbage with Applewood Smoked Bacon, Roasted Verrill Farm Fingerling Potatoes and Onions
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Seared Salmon with Wilted Local Spinach/Arugula and Native Yukon Gold Potato Cake
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Quinoa and Roasted Native Vegetable Stuffed Winter Squash, Braised Pete’s Greens, Roasted Local Pepper Sauce
