Estate to Table Dinner

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

Hors d'oeuvres

• Grilled duck hearts, blueberry, watercress
• Salmon lox, buckwheat crepes, baby beets, chopped egg, dill
• Foie gras mousse, pickled rhubarb, grains of paradise, shiso salt, brioche
• Big old garden potato tots, secret ramp ranch

First Course - Lemongrass King Crab Panna Cotta
king crab meat, thai basil, cucumber, sea buckthorn, kaffir lime- thai chili gastrique, edible flowers

Second Course - Mero Seared Japanese Sea Bass
swiss chard, bianchetto truffles, ponzu, chives

Third Course - Grilled Anderson Ranch Lamb Loin Chop
provider beans, young red onions, roasted baby carrots, garden herb yogurt, lamb jus

Fourth Course - Anduzal 
pickled mulberries, candied fennel, black currant panettone

Dessert Course
Churro ice cream sandwich, edgefield blueberries, blueberry & lemon verbena ice cream