Feast from the Field
Treat your family to a delicious, multi-course meal with seasonally-inspired ingredients while supporting Old Trail School!
Each dinner serves a family of four and includes wine, dessert and a special treat. Dinners may be picked up from school on Friday, February 10, and enjoyed at home. The deadline to order is Monday, February 6. Please contact Michelle Schaeffer at 330.666.1118 ext. 306 with specific questions.
Salad
Roasted Sweet Potato and Grilled Asparagus Salad
Roasted sweet potatoes and grilled asparagus tips over mixed greens and topped with goat cheese and dried cranberries. Served with a rice wine fresh herb and rosemary infused vinaigrette
Beef Entrée
Pistachio and Blue Cheese Encrusted Beef Tenderloin
Pistachio and blue cheese crusted tenderloin pan seared and finished to a medium rare, topped with a port wine reduction. Entrée served with fresh brussel sprouts seasoned with roasted garlic & balsamic reduction and topped with sriracha aioli; roasted baked herb redskin and fingerling potatoes drizzled with lemon chive crème fraiche sauce
Chicken Entrée
Braised Tuscan Chicken
Mediterranean herb crusted Airline chicken breast. Pan seared with fresh herbs roasted and topped with a sundried white wine tomato, basil and red pepper bechamel. Entrée served with fresh brussel sprouts seasoned with roasted garlic & balsamic reduction, topped with sriracha aioli; roasted baked herb redskin and fingerling potatoes drizzled with lemon chive crème fraiche sauce
Vegetarian Entrée
Roasted Acorn Squash
Roasted acorn squash with cranberry infused quinoa & basil herb vinaigrette. Entrée served with fresh brussel sprouts seasoned with roasted garlic & balsamic reduction, topped with sriracha aioli; roasted baked herb redskin and fingerling potatoes drizzled with lemon chive crème fraiche sauce
Dessert
White Chocolate Mousse Cheesecake
White chocolate mousse cheesecake drizzled with triple chocolate ganache
Place Your Order
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