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FRECON'S TABLE IN THE ORCHARD
SEPTEMBER 24


THE MENU 
Hand Crafted Hard Cider for our guests, including pairings with each course. 

 

BLT Bruschetta
Charcoal Grilled homemade bread with toppings to reflect what coming from the fields, Heirloom tomato with crisp apple wood smoked bacon, tender Bibb lettuce & light mayonnaise

Prosciutto 
Fresh Peaches
Fresh FRECON FARMS peaches, wrapped in Parma Proscuitto
 

Light Summer cheese selection from Valey Milkhouse Creamery, Oley

 

Chicken & LOCAL apple ‘schnitz’ meatballs
Local organic chicken ground in our kitchen & seasoned with sage from our garden and local apple ‘schnitz’  ~ browned in a pan, skewered and served in a pool of Champagne & melted leeks buerre blanc

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SALADS & 1ST COURSE SALAD
Accompanied by Artisan Bread service

 Fresh Frecon Apple & slaw Salad
thinly sliced seasonal apples  fanned over a bed of tender greens tossed in a light citrus vinaigrette enhanced with a fresh cabbage slaw with julienne of carrots, beets, & sweet bell pepper

 

Beautiful Whole Roasted Salmon
A guests favorite ~ stuffed with julienne of sautéed root vegetables Displayed ‘en plank and served at the table. Painted with fresh lemon, sea salts, & extra virgin olive oil. Grill roasted for crisp skin and tender moist inside ~ side of fresh lemon wedges on the table with a small sauce cup of Thai chili mayonnaise as an extra. Served with a mélange of fingerling potato, seasonal vegetables, caramelized onion

OR

Filet Mignon of Pork
Painted with a smoky marinade with black strap molasses, Charcoal grilled and served with a reduction of Frecon apple cider served over caramelized onion & apple slices ~ with parsley roasted yams

OR for Vegetarian Guests

 Summer Eggplant Caprese  
Local Eggplant ~ panko dusted and served layered with fresh mozzarella. Drizzled with our garden fresh homemade tomato basil marinara. Served over late summer harvest couscous spiked with ripe tomato, basil, & white corn kernel

 

Finally, a scratch made dessert from our own Bakery.(TBA)