April 28th was the last dinner planned for this school year at the Broadmoor Bistro. The theme was Farm to Table with the idea of local grown produce being sourced, and used in a short amount of time to ensure quality and freshness.
Chef Joseph Bonapart created a flow of flavors that started with one coarse, and then molded into the profile of the next.

PASSED
Chicken liver mousse, pecan-raisin financier
Muscadine jelly, salted caramel chicken skin
Goat confit a la orange pistachio lollipop
Pork crackling nacho, pimento cheese, overnight pork
Pickled local leeks, smoked tomato
Local Buffalo Tartar Crostini
FIRST
Kohlrabi Veloute with Arugula Pesto
beef short rib & vegetable soubise
SECOND
Crisp Pork Belly & Smoked Local Trout
Pickled ramps, local lettuce, glazed beets, cornmeal pissell
THIRD
Farm Egg Raviolo with Truffle Foam
Local Rabbit & wild mushroom ragout, roasted baby carrot
FOURTH
Country Ham wrapped Local Chicken Roulade
Thyme roasted turnips, sautéed chard, percorino - grit “soufflé”, red wine chicken jus
FIFTH
Local Strawberry & Goat Cheese Panna Cotta
basil belle, chocolate sable, fresh strawberries, balsamic reduction, orange powder