Dine in the Edgefield Garden amongst the bounty and enjoy the special seasonal menu created by Black Rabbit Executive Chef Chris Rattaro. Feast on produce and fruit grown on the Edgefield property and incorporated into the elaborate multi-course meal, paired with our Edgefield Distillery cocktails, and selections from Edgefield Winery and Brewery. What a night!

Menu

Passed Appetizers
• Crispy garden zucchini, pork belly, thyme
• Collard green torta, southern style pepper sauce
• Salmon lox, gougeres, lemon, dill

First Course
Kona kampachi crudo, lemon verbena sorbet, chives, habanero, lemon cucumbers, nasturtiums, finger lime salt

Second Course
Heirloom tomato salad, Genovese basil, pickled cippolini , extra virgin olive oil croutons, burrata, aged balsamic

Third Course
Grilled beef Caloutte, Pervian purple potato tart, roasted dragon carrots, Bloomsdale spinach, rosemary, chermoula

Fourth Course
Pierre Robert Cheese course with carrot cake waffle, spiced pickled golden raisins, walnuts

Fifth course
Garden beets and chocolate