Season 2014 menus will be posted in sequence soon.
2013 menus are below and representative of what is in store for this summer!

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 Friday, September 20th, 2013
Rosedale Farms & Vineyards ~ Simsbury
"Heirlooms & Heritage"
Music: Sdrum
Menu Prepared by Chef Scott Miller

RECEPTION 5:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads

Noank Oysters
Ribston Pippin Apple & Ginger Mignonette

Grilled Flatbread
Berkshire Pork Cheeks | Quail Eggs

Gourmavian Farms Chicken Livers
Toast | Muscat Preserves

Corn Fritters
Maple Bacon Salt

Stonington Red Shrimp
Corn Grits | Heirloom Tomato

AMUSE BOUCHE
Charcuterie Plate
Tompkins County King Apple Mostarda

FIRST COURSE
Smoked Eggplant Bisque
Tahini | Cashew Crème Fraiche

SECOND COURSE
Roasted Coturnix Quail
Squash & Kale Stuffing | Huckleberry Gastrique

ENTRÉE COURSE
Cato Corners Veal Ragout
Heirloom Tomatoes | Potatoes

FAMILY STYLE SIDES
Indian Corn Pudding | Melville Cheese
Pickled Vegetables
BREADS
Hartford Baking Company

DESSERT COURSE
Tennessee Sweet Potato Squash Pie
Apple & Cheddar Ice Creamt

 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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Saturday, September 7th, 2013
Nathan Hale Homestead ~ Coventry
"Dinner At The Homestead"
Music: Animals Talking
Menu Prepared by Chef Scott Miller

RECEPTION 5:00PM
Noank Oysters
White Peach & Ginger Mignonette

Hand Dug Parsnip Fritters
Granulated Honey &  Maple

Sankow Beaver Brook Farm Lamb Meatballs
Aged Feta Fonduta

Deviled Farmers Cow Eggs

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

Stonington Royal Red Shrimp Ceviche
Radish | Melon

AMUSE BOUCHE
Stonington Scallops
Late Summer Vegetable Hash, Westford Hills Pear William Nage

FIRST COURSE
Roasted Beet Salad
Apple, Cato Corners Blue, Starlight Gardens Arugula

SECOND COURSE
Dayboat Swordfish
Heirloom Tomato Nage | Fried Green Tomato| Sungold Tomato Relish

ENTRÉE COURSE
Smoked Gourmavian Farm Chicken
Melville Waffle | Country Gravy | Cracklins’

FAMILY STYLE SIDES
Tomatoes, Sea Salt

Posh Squash Casserole, Oak Leaf Goat Cheese
BREADS
Hartford Baking Company Breads

CHEESE COURSE
Local Cheese
Housemade Preserves, Nuts, Biscuit

DESSERT COURSE
Dark Chocolate & Pear Torte
Milk Chocolate Mousse

 Reception and Dinner includes Local, Organic Wines
$150 per person This is a Benefit Event and inclusive of tax & gratuity

*menu subject to change* 

To reserve your seat, CLICK HERE or call 860.522.9806 x18 

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Thursday, August 29th, 2013
Rosedale Farms & Vineyards ~ Simsbury
"Tomato, To-mah-to!"
Music: Sdrum
Menu Prepared by Chef Scott Miller

RECEPTION 6:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads

Noank Oysters
Cherokee Tomato-Black Pepper Mignonette

Grilled Flatbread
Homemade Ricotta | Confit Tomato

Cato Corners Veal & Cheese Meatballs
Sungold Tomato Nage

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

Stonington Scallop & Red Shrimp Ceviche
Brandywine Tomato, Lemon Verbena

AMUSE BOUCHE
 Heirloom Tomato Terrine
 Basil Sorbe

FIRST COURSE
Smoked Tomato Bisque
Lobster Melt | Juliette Tomato

SECOND COURSE
Dayboat Swordfish
HBC Ciabatta Panzanella | Genovese Basil

ENTRÉE COURSE
San Marzano Braised Beef Short Ribs
Marrow | Bacon Tomato Jam | Creamy Fresh Corn Polenta

TABLE SHARES
Fried Green Tomatoes| Charred Corn Relish

Naked Tomatoes

BREADS
Tomato & Basil Foccacia

Hartford Baking Company Breads

DESSERT COURSE
Tomato Tarte Tatin
Melville Cheese

 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, August 16th, 2013
The Farmer's Cow at Graywall Farms ~ Lebanon
"Bluegrass, Beers & BBQ!"
Music: Barn'd Out
Menu Prepared by Chef Scott Miller

RECEPTION 6:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads

Chilled Noank Oysters
Pickled Stone Fruit Mignonette

Royal Red Shrimp Summer Rolls
Tofu | Cucumber | Korean BBQ Sauce

Smoked Gourmavian Farms Chicken Meatballs
Cato Corners Black Ledge Blue Fonduta

Chicken Fried Broad Brook Steak
Smoked Sausage Gravy | Cheddar Biscuit

“One Rib”
Got change for a hundred?

Local Melon Skewers
Max’s Hot Sauce | Burnt Almond Ash

AMUSE BOUCHE
Farmers Cow 2 Hour Egg
Creamy Grits | Smoked Blue Fish | Pickled Onion

SALAD COURSE
Tomato & Watermelon
Uni | Shiso | Pickled Okra

FISH COURSE
Tandoor Roasted Striped Bass
Heirloom Tomato Chutney | Tamarind Braised Onions

ENTRÉE COURSE
The Whole Hog
Head, Shoulders, Knees & Sweet Tea Gastrique

TABLE SHARES
Collards| Sweet Potato Vinegar| Ham Hocks

Peach & Fennel Slaw | Crispy Hominy

Corn Casserole | Bacon | Melville Cheese

BREADS
Homemade Corn Bread

Hartford Baking Company Breads

DESSERT COURSE
Peach Cobbler
Farmers Cow Farm Stand Vanilla Ice Cream

BEER COLLABORATION
Thomas Hooker Brewing Company
Backeast Brewing Company
Two Roads Brewing Company
Willimantic Brewing Company
New England Brewing Company
Cambridge House Brewing Company
 
$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, August 2nd, 2013
Rosedale Farms & Vineyards ~ Simsbury
"Catch - a local seafood dinner!"
Music: Sdrum
Menu Prepared by Chef Scott Miller

RECEPTION 6:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads

Norwalk Cherrystone Clams
Starlight Gardens Tomato “Cocktail” Relish

Lobster Roll
Brioche | Butter

Blackened Porgy Tacos
Kale | Stone Fruit Relish

Smoked Bluefish Pate
Blini | Pickled Red Onion

Noank Oysters
Watermelon Peppercorn Mignonette

Stonington Red Shrimp Ceviche
Corn Nuts | Avocado Puree

AMUSE BOUCHE
Bomster Bros. Day Boat Scallop
Summer Squash Chow Chow

FIRST COURSE
Connecticaught Chowder
Tomato | Pork Belly | Clams

SECOND COURSE
Lobster Bake
Potato | Linguica |Corn

ENTRÉE COURSE
Rowledge Pond Trout
Beet | Carrot | Beans

TABLE SHARES
Summer Squash Casserole

Tomato, Watermelon & Feta

BREADS
Homemade Corn Bread

Hartford Baking Company Breads

DESSERT COURSE
Oak Leaf Dairy Goat Cheese Cake
Berries | Granola
 
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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 Thursday, July 25th, 2013
Rosedale Farms & Vineyards ~ Simsbury
"A-Maze-Ing: An Adventure With Corn!"
Music: Sdrum
Menu Prepared by Chef Scott Miller

RECEPTION 6:30PM
Keifer's Kettle Korn

Locally Inspired Vegetable Foodscapes
Dips | Spreads

Chilled Corn Soup Shooter
Berkshire Whisky Floater

Corn Pupusa
Oaxaca Cheese | Chipotle Blueberry Compote

Corn Tacos
MarWin Farm Duck | Stone Fruit Relish

"Corned" Beef Banh Mi
Cilantro | Kinchee

Cornmeal Fried Noank Oysters
Pickled Peppers | Smoked Corn Aioli

Stonington Royal Red Shrimp Ceviche
Corn Nuts | Avocado Purée

AMUSE BOUCHE
Lobster And Corn Cake
Sungold Tomato Nage 

FIRST COURSE
Pozole
Hominy | Summer Squash | Epazote 

SECOND COURSE
Striped Bass
Corn Succotash | Tarragon Butter 

ENTRÉE COURSE
Cato Corner Farms Veal Ragout
Fresh Corn Polenta | Liuzzi Brothers Ricotta 

TABLE SHARES
Mexican Street Corn | Pickled Peach And Corn Salad

BREADS
Housemade Fresno Corn Bread
Hartford Baking Company Breads
Corn Salt | Lime Salt | Tequila Butter

DESSERT COURSE
Corn Custard
Caramel Corn | Husk Berry
 
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, July 19th, 2013
The Farmer's Cow at Graywall Farms ~ Lebanon
"Full Moon Disco!"
Music: Skyway
Menu Prepared by Chef Scott Miller

RECEPTION 6:30PM
Barry Whites Aphrodisiac Oysters
Noank Oysters | Raspberry Mignonette

Lady Marmalade
Zucchini Frites | Berry Mustard Marmalade

ABBA Meatballs
Cato Corners Veal | Swedish Style Tomato Nage

“Cuban Cigars”
Broad Brook Farm Pork | Grape Leaves

Harold Melvin & The Blue Fish Pate
Pickled Red Onion | Crostini

AMUSE BOUCHE
Disco Duck
Marwin Farms Duck Confit Tamale | Smoked Cherries | Sankows Feta Cheese

SALAD COURSE
Donna Summers’ Slaw
Cabbage |Stonington Royal Red Shrimp | Fennel | Carrot

FISH COURSE
Rock Lobster
Sweet Corn Polenta | Lobster Tomato Emulsion

ENTREE COURSE
Studio 84
Gourmavian Farms Roasted Chicken Curry

FAMILY STYLE SIDES
Disco Fries
Cheese Curd | Gravy
Mezzaluna Squash Casserole

BREADS
Hartford Baking Company

Homemade Zucchini Bread

CHEESE COURSE
Melville
Savory Moon Pies | Cheese (without the Funk)

DESSERT COURSE
“Upside Down” Peach & Polenta Cake
Plum & Fennel Leave Salad, Olive Oil Powder 
 
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 28th, 2013
Rosedale Farms & Vineyards ~ Simsbury
"Berries & Blossoms!"
Music: Animals Talking
Menu Prepared by Chef Scott Miller

RECEPTION 6:30PM
Locally Inspired Vegetable Foodscapes
Dips | 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

RECEPTION 6:30PM
Locally Inspired Vegetable Foodscapes
dips / 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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