“Food is our common ground, a universal experience.” - James Beard
Culinary Experiences
Rolling Hills Farm Dinner
Sample Menu
Charcuterie Board & Station Snacks
Assorted Artisan Salami’s, Domestic and imported cheeses, Mustards, Olives, Nuts, Assorted Pickled Vegetables and crostini
Corn Cake with Sweet Onion Jam
Chargrilled Zesty Shrimp with Lemon Aioli
Melon Gazpacho with sweet cream and mint
Heirloom Tomato Salad
Sweet Corn Custard, Cucumber, Dill, Ricotta Salata, Pea Tendrils, D.O.P. Balsamic & Extra Virgin Olive Oil
Ahi Tuna Carpaccio
Chilled Succotash, Heirloom Beans, Sunflower Shoots, Pickled Mustard Seed
Charcoal Roasted Beef Shank
Roasted Beef Shank: Roasted Heirloom Tomatoes, Herbs, Beef Au jus, Roasted Cippolini onions/ Roasted Carrots, Forchette Potatoes, Minted Summer Squash, Caramelized Onion Puree
Bread: Grilled Sourdough with olive oil & Sea Salt
Peach-Berry Tartlet (plated)
Lemon Ricotta, Wild Berries, Roasted Peaches, Sweet cream and Mint
Spring Bounty Harvest
Sample Menu
Charcuterie Board
Presented on small wooden boards spread out or passed during the event.
Assorted Salami’s, Mustards, Olives, Nuts and Assorted Pickles, and grilled sourdough bread.
Rhubarb Citrus Salad
Potato fondue, Rhubarb, Citrus, Dill, Brown-butter dressing
Spring Pea Gazpacho
Spring Pea, Leeks, Lemon Curd, Crème Friache, Shaved crostini
Braised Lamb Shank
Roasted Beet, Fingerling yams, Charred Asparagus, Gribiche
White Chocolate-Rhubarb Pie
Graham Crust, White Chocolate-Vanilla Curd, Rhubarb Gelee, Strawberry Preserve, Candied Rhubarb, Micro Mint
