May Day at Queens County Farm Museum

Published in Menus

This was the menu for Hapa Kitchen’s very first event: a spring lamb dinner sponsored by Apple Pond Farm and hosted at the Queens County Farm Museum. While not terribly cohesive, the canapés were the most inspired: curry deviled eggs, edamame hummus on wonton chips, and a lamb pâté with shiso jelly.

Canapes

Green Curry Deviled Eggs
Lamb Pâté with Shiso Jelly
Lamb and Trotter Headcheese with Corn Shoots
Edamame Hummus on Wonton Chips

First Course

Lamb and Pork Belly Satay with Pickled Carrots. Daikon, Cabbage, and a Spicy Almond-Ginger Sauce

Second Course

Lamb Gyoza with Apples and Beet-stained Yogurt Sauce

Third Course

Taiwanese Three Cup-style Lamb Shoulder with an Apple-Turnip Puree

Fourth Course

Pulled Lamb Neck and Pork Shoulder Spring Salad of Spinach, Micro Mustard Greens, Flowering Arugula with a Lemon-Tofu Vinaigrette

Fifth Course

Curry-Carrot Ice Cream garnished with a Cinnamon-sugar Dosa and Ginger Whipped Cream

More about the May Day dinner.

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