Saturday, July 29, 2017

Estate to Table Dinner


7 p.m.

$125 per person

21 and over

About Estate to Table Dinner

Estate to Table Dinner

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 Course
Chilled garden carrot soup, Dungeness crab, coconut milk, pickled carrots, crème fraiche, vadouvan

Second Course
Kohlrabi Salad, garden beets, pickled rhubarb, chive oil, black truffle vinaigrette, garden blossoms

Third Course
Smoked Wild Boar Chop with garden bean succotash, crispy leeks, mustard green chimichurri

Fourth Course
Der Scharfe Maxx Cheese course with swiss chard torta, romesco, squash blossom

Fifth course
Buttermilk creams, blackberries, lemon verbena, amaretti