Max Chef To Farm presents The Fourth Season Dinner at Haight-Brown Vineyards

Haight-Brown-Vineyard-Dinner-1Thursday January 29 at 6:30pm
Haight-Brown Vineyard, Litchfield, CT
Menu Prepared by Chefs Steve Michalewicz, Brad LaBonte-Banas and Scott Miller

RECEPTION
CHEESE
Arethusa Farm, Bantam
Oak Leaf Dairy, Lebanon
Mystic Cheese Company, Lebanon
Cato Corners Farm, Colchester
HORS D’OEURVES
Whipped Gourmavian Farms Chicken Livers
Farmers Cow Egg, Crispy Chicken Skin
Tartar of Sepe Farm Lamb, Feta Mousse, Zaatar Cone
Kale Pie, Sankows Feta, Brick Dough
Smoked Gourmavian Farms Chicken
Cheddar Biscuit, Apple Mustard Seed Slaw
Parsnip Churros, Onion “Soil”, Preserved Lemon
Haight Brown Vineyard Bubbly Blend
AMUSE BOUCHE
Charcuterie of La Belle Farm Duck
Blood Orange Mostarda, Pickled Sub Edge Farm Onion
Litchfield Hills Manhattan Cocktail
FIRST COURSE
Stonington Red Shrimp Bisque
Stone Ground Grits “Crouton” ,Tasso Oil, Blackened Shrimp
Haight Brown Vineyard Railway White
SECOND COURSE
Celeriac Gnocchi
Confit UO Sunchokes, Winter Squash Sugo, Sorrel
Haight Brown Vineyard Morning HarvestENTRÉE COURSE
Porchetta
Golden Beet & Golden Apple Slaw, Whipped Turnips
Haight Brown Vineyard Big Red TABLE SHARES
Sweet Potato Gratin, Melville Cheese
UO Endive Salad, Meyer Lemon
Braised Red Cabbage, Five Spice Pear

BREADS
Hartford Baking Company
Bantam Bread Co.

DESSERT COURSE
Orchard Fruit Cobbler
Cheddar Cheese Ice Cream, Stonewall Apiary Honey
Haight Brown Vineyard Toasty Apple

$115 per person
not including tax & gratuity
860.566.8360 Seating is limited.

Purchase Tickets Online Here

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