Field to Fork Dinner next Wednesday, July 29

fieldtofork-smallGet your tickets now for our “From Field to Fork – A Mid-Summer Crop Dinner,” being held on Wednesday, July 29, at 6 pm (outside under our tents)

Verrill Farm chefs prepare a dinner inspired by just-picked crops

  • 3 course dinner (see it below) includes appetizers, a main course with entree (vegetarian option available) and side dishes made using our own crops, bread and dessert
  • Live music by guitarist Enrique
  • $48 per person tax included
  • Cash bar featuring wine & beer
  • Reservations required. Call us at 978-369-4494 to reserve your tickets!

Field to Fork Menu, July 29
Crudites with Blue cheese dip
Artichoke & Spinach-filled New potatoes
Caponata (Sicilian eggplant relish served with French bread)
Arancini (Rice ball stuffed with broccoli rabe, sausage and asiago cheese)

Beef and rice-filled Swiss chard leaves, topped with smoked tomato sauce
Risotto made with assorted Summer squash
Steamed fresh beans garnished with our own caramelized sweet onions
Trio of roasted beets served on a bed of arugula, tossed with citrus vinaigrette
Potato and carrot gnocchi with a light cream sauce

Summer fruit cobbler


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