2126 S.W. Halsey St. / Troutdale, OR, 97060
Saturday, July 29, 2017
7 p.m.$125 per person21 and over
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Join us for a picturesque evening in Edgefield's vegetable garden featuring a menu and beverages created and produced on the Edgefield property. More than 50 varieties of fruit, herbs and vegetables are grown on the grounds, resulting in more than 5,000 pounds annually of this bounty, much of which is used in beverages and on the seasonal Black Rabbit Restaurant menu.The reception and multicourse dinner will pair Edgefield Ales, Wines, Cider and Distillery cocktails with a custom menu from Black Rabbit Executive Chef Chris Rattaro. Savor the field-to-table tastes of Edgefield while you sit alongside the hardworking staff who grow and harvest these amazing products.
First CourseChilled garden carrot soup, Dungeness crab, coconut milk, pickled carrots, crème fraiche, vadouvanSecond CourseKohlrabi Salad, garden beets, pickled rhubarb, chive oil, black truffle vinaigrette, garden blossomsThird CourseSmoked Wild Boar Chop with garden bean succotash, crispy leeks, mustard green chimichurri Fourth CourseDer Scharfe Maxx Cheese course with swiss chard torta, romesco, squash blossomFifth courseBlackberry panna cotta, lemon verbena, shortbread
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