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Chef’s Farm to Table Dinner
July 23 @ 5:30 pm - 7:30 pm
$50.00Chef’s Farm to Table Dinner
Sunday, July 23 at 5:30 PM
Chef Martin Galloway CEC and Cornucopia’s next culinary event, showcasing local harvests.
$100.00
- Four Course Chef’s Dinner accompanied by wine or beer pairings
- Served al fresco on our riverview deck with live entertainment
- Doors open at 5PM with cash bar available
- Dinner will be served at 5:30PM
- $100, tax and gratuity additional. $50 deposit required per guest
Menu
first
HEIRLOOM TOMATO TARTE TATIN
maple-infused balsamic drizzle, FireFly Farms chèvre
accompanied by sparkling rosé
second
BOUQUET OF GREENS
parmesan crisp, blackberry purée, lemon poppyseed
accompanied by Wieninger Nussberg Grüner Veltliner
third
both served with crispy herb potatoes and lemon & tarragon green beans
BEEF BRACIOLE
accompanied by Marietta Cellars Angeli Estate Zinfandel
–or–
TANDOORI CHICKEN
accompanied by Donnafugata Sherazade Nero d’Avola
fourth
GOAT CHEESE CUSTARD
blueberry crumble, lavender-infused honey
accompanied by Black Girl Magic Riesling
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