Edgefield Estate to Table Dinner
- Edgefield |
- Wednesday, August 13, 2014
- 7 p.m. |
- $95 per person |
- 21 and over
Tickets on sale now!
About Edgefield Estate to Table Dinner
Overnight packages are available as well – call Edgefield for details and reservations: 503-669-8610.
Join us for an evening in the middle of Edgefield’s vegetable garden featuring a menu and beverages created and produced on the Edgefield property. More than 50 varieties of fruits, herbs and vegetables are grown on the grounds, resulting in more than 4,000 pounds annually of this bounty, much of which is used in beer, wine and spirits and on the seasonal Black Rabbit Restaurant menu.
The reception and multicourse dinner will pair Edgefield Brewery Ales, Edgefield Wines and Edgefield Distillery cocktails with a custom menu from Black Rabbit Executive Chef Kenny Giambalvo. Savor the field-to-table tastes of Edgefield while you sit alongside the hardworking staff who grow and harvest these amazing products.
Passed hors d’oeuvres
· Potato galette, house cured gravlax, trout roe, crème frâiche, fines herbes
· Chicken liver terrine, pickled onion, whole grain mustard aioli, cracked pepper crostini
· Astoria bay shrimp toast, calabrian pepper aioli, oven dried tomatoes
· Fried egg & Gruyère Panini, anchovy butter, arugula
· Fiore di latte, roasted radicchio, pesto, garlic bruschetta
Chilled Heirloom Tomato Soup
espelette peppers, basil and black olive oils
Fava Bean Tendril & Alisa Craig Sweet Onion Salad
house-cured duck “ham,” summer truffle custard
Grilled King Chinook Salmon Tournedo
Piperade, marinated cipollini, eggplant dumpling
blanc de noirs & basil granite
Spiced Venison Filet Mignon
romano beans, butter-poached fingerling potatoes, fig chutney, Syrah reduction
Brandy-Soaked Summer Fruit Pudding
Brioche, crème chantilly
Black Rabbit Executive Chef Kenny Giambalvo in the Edgefield gardens
Map & Directions