We invite you to gather on June 3rd at Capitol Market’s inaugural four-course farm to fork event! You will dine at The Market Table on delightful fare created and prepared by Chef Paul Smith with handpicked produce from Gritt’s Farms and other ingredients throughout the market.
• BYOB – Ice and Glasses Provided
• The Wine Shop is offering special pricing
in advance of June 3rd. Please purchase
before the day of this event.
1 bottle/10% off
2 bottles/15% off
Call 343-9463 for details
Mingle 6:30 pm
Gratis Champagne and WV smoked trout mousse canape
The Menu 7:30 pm
Appetizer
Shrimp Ceviche with citrus marinated Gulf shrimp with julienne peppers
Salad
A freshly picked squash blossom stuffed with goat cheese mousse and placed upon a golden and red beet salad made of hydroponic lettuce with honey lavender vinaigrette
Entree
A hand-cut, seasoned and grilled filet of ribeye with a pan seared diver scallop served with WV Bloody Butcher Grits, ratatouille and a red wine demi-glaze
Dessert
Handcrafted grilled pound cake made with farm fresh eggs and grilled to perfection with macerated seasonal berries and fresh whipped cream