Pork and Quail with Chef Mathew Armbruster

“Heritage Beetroot from the Hartford House gardens have been roasted, pickled and whipped into a Ricotta. Together with Artichoke hearts that have been blanched and roasted in butter and lemon, they combine the two unique flavors of the Quail and the Pork. This dish has been finished off by adding a sauce made from the outer leaves of the Artichoke.”

— Mathew Armbruster / Head Chef