Friday, June 28th, 2013
Rosedale Farms & Vineyards ~ Simsbury
"Berries & Blossoms!"
Music: Animals Talking
Menu Prepared by Chef Scott Miller
Menu Prepared by Chef Scott Miller
RECEPTION 6:30PM
Locally Inspired Vegetable FoodscapesDips | Spreads
Noank Oysters
Olive Oil | Encapsulated Berries | Pink Peppercorns
Cato Corner Farms “Veal & Cheese” Meatballs
Early Girl Tomato Nage
Stonington Scallops Crudo
Avocado Puree | Corn Nuts | Fresnos
“Cuban” Grape Leaves
Braised Pork | Pickles | Farmstead Cheese
Zucchini Frites
Brewtus Maximus Ale | Berry Mostarda
AMUSE BOUCHE
Burrata
Berries | Prosciutto | Rhubarb | White Balsamic
FIRST COURSE
Compressed Strawberries
Chioggia Beets | Fennel Blossoms | Ice Plant | Marcona Almonds
SECOND COURSE
Nasturtium & Chive Blossoms
Sea Urchin | Carrot | Ginger
ENTREE COURSE
Gourmavian Farms Pollo Rosso
Basil Blossom Oil | Curry | Squash | Chard
TABLE SHARES
Saffron Wheat Berries
Sankows Feta | Pickled Cucs | Early Girl Tomatoes
Rosedale Ratatouille
Squash Blossoms | Zucchini | Spring Onion
DESSERT COURSE
Beltane Farms Goat Cheesecake
strawberry sorbet / rosemary caramel
BREADS
Hartford Baking Company
Homemade Zucchini Bread
Spinach & Carrot Sea Salts
Lavender Blossom Butter
FOURTH COURSE
Cheese
Pansy Blossom Crepe | Ricotta | Tupelo Honey
DESSERT COURSE
Berries
Chocolate | Biscotti | Macaron
Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)
*menu subject to change*
To reserve your seat, CLICK HERE or call 860.522.9806 x18
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Friday, June 14th, 2013
Rosedale Farms & Vineyards ~ Simsbury
"First Harvest!"
Music: SDRUM
Menu Prepared by Chef Scott Miller
Menu Prepared by Chef Scott Miller
RECEPTION 6:30PM
Locally Inspired Vegetable Foodscapesdips / spreads
Gourmavian Farms Chicken Liver Pate
rhubarb jam / HBC bread
Noank Oysters
kimchi mignonette
Cato Corners Farm "Veal & Cheese" Meatballs
early girl tomato nage
Devilish Eggs
beets / smoked bluefish
Ceviche of Stonington Fluke
pea puree / breakfast radish
Bacon Lollis
house-cured local pork belly
AMUSE BOUCHE
Rosedale Farms Squash Blossom
Pleasant Cow cheese / strawberry aigre doux / fried basil
FIRST COURSE
2-hour Farm Egg
asparagus / Starlight Gardens radish / pickled spring onion / beet / goat yogurt
SECOND COURSE
Pan-roasted Marwin Farms Duck Breast
strawberry rhubarb chutney / smoked fennel puree
ENTREE COURSE
Broad Brook Beef Ribeye
marrow / hakurei / carrots / peas
TABLE SHARES
Roasted Marble Potatoes
lemon / rosemary / sea salt
Pickled Vegetables
cucumbers / turnips / ramps / radish
DESSERT COURSE
Beltane Farms Goat Cheesecake
strawberry sorbet / rosemary caramel
BREADS
Hartford Baking Company Breads
Housemade Zucchini Bread
Peas & Carrots (Sea Salts)
DESSERT COURSE
Beltane Farms Goat Cheesecake
strawberry sorbet / rosemary caramel
Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)
*menu subject to change*
To reserve your seat, CLICK HERE or call 860.522.9806 x18
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