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2016 SEASON

 Live Music by

 
POMODORO

A celebration of the zenith of summer's bounty: the tomato.

Chef Edward "Teddy" Burnett of Max Amore joins us
to impart the flavors of Italy to our outdoor kitchen.
In true farm-to-fork fashion, we'll enjoy a tasting menu that celebrates all things tomato.

Friday, August 26 ~ 6:30pm
Graywall Farm (The Farmer's Cow) | Lebanon, CT

M E N U

RECEPTION
smoked tomato pesto filled juliet tomatoes
shrimp tomato chili
tomato tartare
tuscan cheeses & salumi

FOOSH PA
An Appreciation of the Tomato
Beckett Farms tomatoes | sea salt | extra virgin olive oil

FIRST COURSE
Tomato Soup & Grilled Cheese
tomato consommé | baby heirloom tomatoes | scallion | baguette |
Mystic Cheese Co. 'Frost' cheese

SECOND COURSE
Hidden Beneath It All
Littel Acres corn purée | Italian bacon risotto | green tomato relish |
hot buttered brioche

THIRD COURSE
Forward Moving
rosemary and kumato tomato tortelett
Farmer’s Cow ricotta | roasted garlic | basil

FOURTH COURSE
Family Meal
Beef Braciole
fresh bread crumbs | grana padano cheese | Italian parsley | onions | local tomatoes

FOR THE TABLE
rosemary-roasted Oxen Hill Farm potatoes | CT grown vegetables |
house-made focaccia and Hartford Baking Co. breads

SWEET
Dessert Tomatoes
tomato sorbetto | balsamic anglaise | candied orange peel tomato biscotti

~menu subject to change~

$125 per person
(not including tax & house fee)

Questions?
Call 860.566.8360

MAKE A RESERVATION



THURSDAY, AUGUST 18
6:30pm


Max Chef to Farm heads to the Connecticut Valley Tobacco Museum
to kick back and relax with some of life's greatest pleasures.
It doesn't get much better than a great cut of beef, sipping aged craft bourbon,
and lighting a fine cigar - all under a full moon.
Chef Chris Torla of Trumbull Kitchen presides over this evening of earthly delights.

This special event also includes a museum tour
and live music by Kenny Mehler.

M E N U

RECEPTION
Black Sesame Lamb Pops / pomegranate molasses
Moroccan Tuna Tartar / harissa spice, garden peppers, olive
Venison Egg Rolls / tamarind dipping sauce
Papas Rellenos / aji amarillo aioli

AMUSE-BOUCHE

Smoked Pepper Crusted Beef Carpaccio
lemon olive oil, shaved grana padano, arugula

FIRST COURSE
Alligator Sausage
green onion rice, okra gumbo

SECOND COURSE
Grilled Hearts of Romaine
smoked blue cheese vinaigrette, Starlight Gardens sungold tomatoes, bacon crumble

THIRD COURSE
Shade Grilled Rib Eye Steak
maque choux, bourbon demi, creole cornbread

DESSERT
Chocolate Truffle Cigars
hazelnut mousse

$150* per person
(not including tax & house fee)

~menu subject to change~

*A portion of the proceeds goes to the CT Farmland Trust
and the Connecticut Valley Tobacco Museum.

For more information,
please call 860.566.8360


{MAKE A RESERVATION}


West Coast meets East as Chef Chris Torla of Trumbull Kitchen translates the summer harvest
into a feast inspired by the tastes of California. It’s August and we’re looking forward
to a full spectrum of summer peppers, mild to hot.
Expect a celebration of flavor and color bursting from every plate
as we explore the flavors of the farm with a NoCal twist.

MENU

RECEPTION
Hartford Baking Co. Crostini - sweet and sour peaches / lychee goat cheese
Marinated Beets - toasted pistachios / banyuls vinaigrette
Crisp Zucchini Sliders - lemon whipped ricotta
Duck Prosciutto Wrapped Cantaloupe

AMUSÉ
Pepper Crusted Royal Red Shrimp
horseradish vinaigrette / chipotle tomato coulis

COURSE ONE
Stonington Shrimp Ceviche
Garlic Farms walla walla onions, sweet peppers,
Starlight Gardens potatoes, Rosedale Farms radish


COURSE TWO
Summer Vegetable Empanada
corn, squash, queso fresco

COURSE THREE
Tamale de Pollo
braised chicken, chipotle peppers

COURSE FOUR
Chile Verde
Broad Brook pork, poblano peppers, masa

DESSERT
Mexican Sundae
dulce de leche ice cream, mexican chocolate cayenne fudge, spanish peanuts


$125 per person
(not including tax & house fee)

~menu subject to change~

MAKE A RESERVATION

Or call 860.566.8360 for more information


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Max Chef to Farm Proudly Presents
TOMATO CELEBRATION

 
A unique Farm-to-Oven-to-Table event

Your first taste of Savoy Pizzeria Napoletana,
the new Max restaurant coming soon to West Hartford Center.

Please join us for a very special evening on the farm as we bring our brand new
European wood-fired oven & pizza trailer to Rosedale Farms & Vineyard
for a menu steeped in old world traditions.
Dante Cistulli of Savoy Pizzeria Napoletana & Steve Michalewicz of Max Catering & Events
have put together a fantastic, casual tasting menu
featuring Rosedale Farms' glorious tomato bounty & wood-fired pizzas,
local beer & wine, live music, and menu previews from Savoy Pizzeria Napoletana.

There is no assigned seating. Mingle with friends, old & new.

MENU

RECEPTION
 
Forager Cocktail "Summer on the Farm"
Rosedale Wines
Brewtus Maximus beer on tap
Tuscan Farm Table with Select Cheese & Salumi

INSALATA
 
Chopped Primavera
romaine, cherry tomatoes, radish, red & green peppers, celery, asparagus,
parmesan, bread crumbs, anchovy, fennel, lemon garlic dressing


Insalata Bianca
shaved fennel, orange supremes, parsley, toasted almond,
parmesan, lemon dijon, evoo


Caprese
vine ripened Rosedale tomatoes and house made fior di latte mozzarella,
basil, sea salt, evoo


PRIMI
 
Wood Fired Roasted Rosedale Tomatoes
fior di latte mozzarella, fresh basil
Tomato Gazpacho
local garden vegetables
Clams
Papa C's cherrystone clams, pancetta, fennel, garlic, Rosedale tomatoes
Octopus
gigante beans, roasted peppers, castelvetrano olives
Spicy Sausage
sweet bell peppers, cipollini onions
Dotti’s Meatballs
tomato gravy, parmesan, basil
Tomato Bruschetta
garlic, Rosedale tomatoes, basil, filone

PIZZA
 
Margherita de Savoy
tomato sauce, fior di latte, fresh basil
Bianco
fior di latte, fontina, parmesan, ricotta, truffle paste
Rico Rabe
broccoli rabe & sweet sausage, fontina, crushed red pepper
Squash Blossom
Rosedale Farms blossoms, sliced squash, red onion,
cherry tomato, fior di latte, ricotta

Clam Pie
fresh shucked littlenecks, clam sauce, parmesan, toasted panko,
soppressata, red pepper flake, evoo

Nduja
carmalized onions, parmesan, evoo
Tomato
Rosedale vine ripened tomatoes,oregano, evoo

DOLCE

Summer Fruit Crostata
Chocolate Dipped Biscotti

$75 per person
(all inclusive)

 
THE 9TH ANNUAL
MAX CHEF TO FARM SERIES

CORN: How Sweet It Is!
July 21 ~ Rosedale Farms & Vineyard
For our next event, one of our most popular of the season,
Chef Hunter Morton will revel in the glory of July: the Corn Harvest.
The sun-warmed corn tosses its silk and beckons to you from the fields.
Sweet corn, pone, hominy...whatever you call it, we call it the golden days of summer.
Enjoy a multitude of courses as we pay homage to the golden goddess of the reaping.

Make a reservation today. Seats will sell fast!

Reception - 6:30 | Seating - 7:15

- Menu -

Farm Reception

Clam and Corn Fritters - basil aioli
Lobster Corn Dogs - roasted tomato ketchup
Wood Oven Corn & Bacon Pizza
Johnny Cakes - sungold tomato salsa
Corn Tortillas - pimento cheese

 
Forager Cocktail

Dinner
First Course
Summer Corn Chowder
bacon, hominy, peppers, herb oil, cornbread croutons

Second Course
Corn and Zucchini Pupusa
queso fresca, pickled vegetables, salsa rojo

Third Course
Shrimp 'n Grits
blackened stonington royal red shrimp, fresh corn grits,
mystic cheese, tabasco-honey butter


Entrée
Sub Edge Farms Wood Oven Roasted Chicken
spoonbread, charred corn, sungold tomatoes, carolina bbq sauce,
Served with cracklin' cornbread

Dessert
Sweet Corn Ice Cream
shortcake, blueberry compote 

$125 per person
(not including tax & house fee)





Connecticut’s “farming” history extends to the seas.

This dinner celebrates the glories of Long Island Sound
and the wealth of sea riches that continue to be integral to our New England traditions.

Chef Hunter Morton of Max's Oyster Bar will be at the helm of your fin-forward voyage.

Reception - 6:30 | Seating - 7:15

- Menu -

Farm Reception
Shellfish Platters
Copps Island Oysters - Garden Vegetable Mignonette
Papa C's Clams - Tomato Cocktail Sauce
Cape Cod Mussels - Remoulade
Point Judith Calamari Salad
Taylor Bay Scallops

Hors d'oeuvres
Bloody Oyster Shooters
Smoked Bluefish Pate Bruschetta
Brown Butter Shrimp Steamed Buns
Oyster Tartlets
Wood Oven White Clam Pizzas

(beverage )

 - Dinner -

First Course
Bomster Brothers Scallop Ceviche
butter lettuce, pickled peppers, radish, corn chips

Second Course
Oyster Pan Roast
smoked pork belly, corn, young onions, garden herbs, house made oyster crackers

Third Course
Seafood Boulibasse
porgy, clams, mussels, shrimp, crispy calamari, potatoes,
tomato-saffron broth, grilled crostini, rouille


Entrée

Wood Oven Roasted Striped Bass
sweet corn vegetable succotash, salsa verde

Dessert
Blueberry Buckle
lavender sabayon, blueberry compote


$125 per person
(not including tax & house fee)

LOCAL | SUSTAINABLE | CONNECTICUT GROWN
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GRAYWALL FARMS - LEBANON, CT

Come enjoy three of the finer things in life:
Barbecue, Craft Beer, and Bluegrass music.


Menu by Chef Steve Michalewicz of Max Catering & Events
Connecticut Craft Beer & Wine
Live Music


RECEPTION
BBQ Deviled Egg
Local Cheese
Smoked Trout Salad
Gazpacho Shooter w/ Mystic Grilled Cheese
 
Featured Connecticut Craft Breweries
Willimantic Brewing Co. (Willimantic)
Two Roads Brewing (Stratford)
DuVig Brewing Co. (Branford)
Black Hog Brewing Co. (Oxford)
 
With wines from Jonathan Edwards Winery (Stonington)

Starter
Smoked Feta & Watermelon Salad
opal basil | citrus vinaigrette
Willimantic "Tart Suprise Sour"

Second
Shrimp 'n Grits
tasso gravy | prawn
Two Roads "No Limits Hefeweizen"

Family Style Main
(served family style)
La Caja China Roasted Berkshire Hog
Smoked Beef Short Ribs
Black Hog "Granola Brown"

Shares
Mac 'n Melinda
Carolina Slaw
Jalapeño Cornbread 'n Biscuits
Grilled Corn


Dessert
Smoked Pineapple Sundae
the farmer's cow ice cream
DuVig "Bourbon Barrel-aged Bock"


$115 per person
(not including tax & house fee)



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Wines in the Vines
Thursday, June 30 @ 6:30pm


A Celebration of Wine in New England

Featuring a menu inspired by the traditions of cooking with wine
with Chefs Hunter Morton & Steve Michalewicz

The Vineyards at Rosedale began in 1999 when Marshall & Lynn Epstein,
owners of Rosedale, approached their long-time neighbor about crafting wines.
Their first plantings were of old world viniferous grape varietals, but after a few unpredictable
New England winters, they changed to the more cold-hardy "French-Hybrid" varietals.
Rosedale vines have been planted and maintained with constant effort
put into ensuring a better harvest each and every year.


MENU

RECEPTION
 
Vineyard Station #1
Fried Green Tomatoes
ramp ranch
Rosedale Vineyards Simsbury Celebration
 
Broad Brook Beef Slider

tomato | butter lettuce
Rosedale Vineyards Farmington River Red

Vineyard Station #2
Vegetable Lettuce Cup
nuoc cham
Rosedale Vineyards Serendipity
 
Beet Deviled Egg
Rosedale Vineyards Winter Red

Vineyard Station #3
Strawberry Fluke Crudo
Rosedale Vineyards Summer Bouquet
 
Grilled Tomato-Basil-Mozzarella Flatbread
Rosedale Vineyards Summer Red


DINNER

Course One
Farmer's Wife Chilled Zucchini Soup
squash bloosms | mint | radish
Rosedale Vineyards Elkie's White

Course Two
Marshall's Watermelon Tomato Salad
pickled onion | butter lettuce | cucumber | sugar snap peas
Rosedale Vineyards Three Sisters

Course Three
Three Sisters Vegetable Fettucine
roasted summer squash | asparagus | cherry tomatoes | braising greens |
pea tendrils | parmesan | fresh fettucine | farm egg | ramp pesto

Rosedale Vineyards Farmington River Red

Entrée
Grandma Edith's Red Wine Braised Beef Brisket
tarragon-potato salad | green beans | braising jus
Rosedale Vineyards Lou's Red

Dessert
Winemaker's Wife Strawberry Rhubarb Pie
red wine sabayon
Rosedale Vineyards Sundance






~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~




BERRIES & BLOSSOMS
June 16 | 6:30pm | Rosedale Farms & Vineyards | Simsbury, CT
Menu prepared by Executive Chefs
Hunter Morton & Steve Michalewicz
RECEPTION
 
GARDEN VEGETABLE BEIGNETS

Red Wine Vinegar Powder, Ramp Ranch
SEA SALT BUTTER EASTER EGG RADISHES
LAMB MEATBALLS

Mint Pesto
COPPS ISLAND OYSTERS

Cholula “Caviar"
STRAWBERRY

Ricotta Bruschetta, Aged Balsamic, Hartord Baking Co. Baguette
LOCAL CT CHEESES

Vegetable Crudités



CHILLED SWEET PEA SOUP

Stonington Red Shrimp, Radish, Crème Fraîche, Pea Tendrils



ROASTED ROSEDALE STRAWBERRY SALAD

Cucumber, Sea Change Cheese, Baby Greens,
Shaved Carrots, Strawberry White Balsamic Vinaigrette




POACHED STONINGTON FLUKE

Crispy Squash Blossom, Mashed Zucchini, Saffron Butter



GRILLED MOROCCAN SPICED SEPE FARMS LAMB KABOB

Orzo, Pickled Asparagus, Spring Onions, Ramp Pesto, Cucumber Yogurt



STRAWBERRY UPSIDE DOWN CAKE

Ginger Rhubarb Ice Cream


Due to the seasonality, some items may be subject to change



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