Summer Crop Dinner menu, tickets available

It’s not to late to call and reserve your space at From Field to Fork: A Summer Crop Dinner, being held this Thursday, August 12, from 6 to 8 pm. Verrill Farm chefs will prepare a meal inspired by just picked crops.

Check out our menu below.

Al fresco dining at it’s best – dinner served outside under tents surrounded by fields where the crops are grown.

$30 per person, and pre-payment and registration is required. Call soon (978 369-4494) to sign up as space is limited.

Summer Crop Dinner Menu

  • Baba Ganoush Crostini
  • Trio of Gazpachos topped with a grilled shrimp
  • Bruschetta with ricotta cheese and sweet and sour peppers
  • Loaded baby red gold potatoes with carmelized onions, bacon and local cheddar

Family Style

  • Herbed foccacia
  • Assorted heirloom tomatoes with herbs and olive oil

Buffet

  • Farm Salad – assorted Verrill Farm lettuces with herb vinaigrette
  • Mirai corn risotto- with zucchini and Matt’s Wild Cherry tomatoes
  • Roasted beet and shaved fennel salad with Westfield goat cheese, toasted walnuts and heirloom red onions
  • Middle Eastern-Style stuffed peppers with Verrill Farm grass-fed beef and yogurt mint sauce
  • Swiss chard flan

Dessert

  • Individual local nectarine and blueberry cobbler
  • Peach ginger iced tea

$30 per person, and pre-payment and registration is required. Call soon (978 369-4494) to sign up as space is limited.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: