August 23rd & 24th, 2012
Rosedale Farm & Vineyards ~ Simsbury
"Tomato, Tomato!"
Menu Prepared by Chef Scott Miller

RECEPTION 6:30pm
Noank Oysters
Cherokee Tomato-Black Pepper Mignonette

Crudites of Local Vegetables

Grilled Flatbread
Homemade Ricotta, Confit Tomato

Cato Corners Veal & Cheese Meatballs
Sungold Tomato Nage

B.L.T
House Bacon, Hydro Bibb, Heirloom Tomatoes

Stonington Red Shrimp Ceviche
Prudens Purple Tomato, Lemon Verbena

AMUSE BOUCHE
Brodetto of Heirloom Tomatoes
Cato Corners Farmstead Cheese Panini

FIRST COURSE
Tomato & Watermelon
Sankows Aged Feta, Basil, Olive Oil Powder, Spherical Olives

SECOND COURSE
Cioppino
Stonington Landed Seafood, Stewed Tomatoes

ENTRÉE COURSE
“Beefsteak”
Grass Fed Beef, Sauce Choron, Torpedo Onion

FAMILY STYLE SIDES
Fried Green Tomatoes, Charred Corn Relish

Rosedale’s Ratatouille

BREADS
Hartford Baking Company

CHEESE COURSE
Cato Corners Cheese
Tomato Tarte Tatin

DESSERT COURSE
CTomato LN2 Gelato
Dark Chocolate Torte, Encapsulated Basil

 Reception and Dinner includes Local, Organic Wines

$115 per person plus tax & gratuity

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September 8th, 2012
Nathan Hale Homestead ~ Coventry
"Dinner At The Homestead!"
Menu Prepared by Chef Scott Miller

RECEPTION 6pm
Noank Oysters & Branford Littleneck Clams
Jimmy Nardello Pepper Relish, White Peach & Ginger Mignonette
Stuffed Juliet Tomatoes
Beltane Goat Cheese, Lemon Thyme
Sankow Beaver Brook Farm Lamb Meatballs
Aged Feta Fonduta
Deviled Farmers Cow Eggs
Eggplant Caviar
Crostini, Sungold Tomatoes
Stonington Scallop Ceviche
Radish, Melon, Papalo

AMUSE BOUCHE
Rowland Farms Pork Shoulder
Belltown Farms Apples, Savoy Cabbage, Tomato Gastrique

FIRST COURSE
Watermelon Gazpacho
Stonington Red Shrimp, Basil, Cucs, Peaches

SECOND COURSE
Portuguese Inspired Stew
Heirloom Tomato Broth, Local Seafood, Chorizo, Grilled Ciabatta

ENTRÉE COURSE
Smoked Broad Brook Beef Brisket
Pepperonata, Swiss Chard

FAMILY STYLE SIDES
Fried Green Tomatoes & Charred Corn Relish

Pickled Beets & Carrots

Crushed Hand Dug Potatoes

BREADS
Hartford Baking Company

CHEESE COURSE
Cato Corners & Beaver Brook Farm Cheeses 
Housemade Preserves, Nuts, Biscuit

DESSERT COURSE
Stone Fruit Buckle
Crème Fraiche Gelato

Reception and Dinner includes Local, Organic Wines

$150 per person plus tax & gratuity
A portion of the proceeds to benefit CT Landmarks

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September 13th & 14th, 2012
Belltown Hill Orchards ~ South Glastonbury
"In The Orchard!"
Menu Prepared by Chef Scott Miller

RECEPTION 6:30pm
Noank Oysters
Ginger Gold Apple & Ginger Mignonette

Crudites of Local Vegetables

Hand Dug Parsnip Fritters
Honey, Maple

Spiced Orchard Fruit Skewers
Srirachi, Mint

Broad Brook Beef Short Rib
Corn Tortillas, 10 Pepper Relish

“Cuban” Grape Leaves
Rowland Farms Pork

“Chefs Breakfast”
Smoked CT. Bluefish Spread, Bagel, Tomato

AMUSE BOUCHE
Lobster Roll & A Bloody Mary

SALAD COURSE
Roasted Beet Salad
Apple, Sankows Aged Feta, Pickled Peppers

FISH COURSE
Stonington Scallops
Late Summer Vegetable Hash, Westford Hills Pear William Nage

ENTRÉE COURSE
Gourmavian Farm Chicken Leg Confit
Mexican Corn Pudding, Mole, Herb Salad

FAMILY STYLE SIDES
Summer Slaw, Stonington Royal Red Shrimp

Tomatoes, Sea Salt

Posh Squash Casserole, Beltane Goat Cheese

BREADS
Hartford Baking Company

APPLE COURSE
Apple Tarte Tatin
Red Wine Caramel, Cato Corners Cheese

DESSERT COURSE
Dark Chocolate & Pear Torte
Milk Chocolate Cream

 Reception and Dinner includes Local, Organic Wines
$115 per person plus tax & gratuity

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