Restaurants & Bars
Ansanm And Greenleaf To Celebrate Haitian Heritage Month
Special menus and events are on the May calendar.
Press release from Ansanm:
May 9, 2022
May is Haitian Heritage Month, and to celebrate, Chef Chris Viaud, owner and chef of Greenleaf and Ansanm in Milford, New Hampshire, has three wonderful dining experiences planned throughout the month to encourage the local community and beyond to join him and his family in celebrating their Haitian Heritage!
Find out what's happening in Milfordfor free with the latest updates from Patch.
This month's Ansanm Sunday Dinner will take place on Sunday, May 22 with seatings at 4:30pm and 5:30pm. Tickets are $40 per person excluding gratuities. The full menu can also be found below!
Additionally, Greenleaf will be hosting A Taste of Haiti, a modern interpretation of Haitian cuisine in a fine dining setting, will be held on Friday, May 27 and Saturday, May 28. Tickets are $100 per person excluding gratuity. The full menu can be found below, reservations can be made via Greenleaf's TOCK page.
Find out what's happening in Milfordfor free with the latest updates from Patch.
"Haitian Heritage Month is where we come together to celebrate, honor, educate and preserve our rich culture, art, incredible food, and learn the traditions of Haiti and its people. We are so thrilled to be able to open our hearts and soul to the community as we share a little about what makes Haitian culture so special through food and memories." - Chef Chris Viaud
Ansanm Sunday Dinner Menu:
· Paté Bèf (Beef Paté) -- a handheld puff pastry with beef*
· Salad Kreson ak Zaboka (Watercress & Avocado Salad): Grape Tomato, Red Onion, Citrus Dijon Vinaigrette
· Poule Nan Sos (Chicken in Creole Sauce): Stewed Chicken, Onions, Peppers
· Vyand Cochon Nan Sos (Pork Country Style Ribs in Creole Sauce): Stewed Pork, Onions, Peppers
· Gato Anana (Pineapple Upside Down Cake)
*Proteins are served with Diri ak Vegetab (Rice with Mixed Vegetables)
A Taste Of Haiti Menu:
First Course
Fritay Trio:
"Pate Kòde" - Chicken and Cabbage Patty, "Akra" - Crispy Malanga Root | "Marinade" - Salt Cod Fritter
Second Course
Soup Joumou: Squash, Carrot, Potato, Cabbage
Third Course
Espageti Ak Aranso: Housemade Spaghetti, Sausage, Smoked Herring, Peppers,Onions
Fourth Course
Griot, Diri Djon Djon, Banan Peze, Pikliz: Pork, Mushroom Rice, Plantain, Spicy Cabbage Slaw
Fifth Course
Pen Patat: White Sweet Potato Pudding, Caramelized Banana Ice Cream, Raisin Jam, Coconut Gel
This press release was produced by Ansanm. The views expressed here are the author's own.
