Harvest & Bloom Farm Dinner

Celebrate the height of summer surrounded by Quonquont Farm’s vibrant flower gardens. Stroll through the blooms with a handcrafted cocktail before taking your seat for an unforgettable five-course dinner that celebrates the season’s bounty, with ingredients harvested just steps from your table.

The talented chefs from Wheelhouse Farm are creating a seasonal five-course menu inspired by the freshest ingredients at their peak. Each course will be thoughtfully paired with a complementary wine, creating a memorable farm-to-table dining experience in the heart of the gardens.

*Upon purchase of ticket we will contact you to confirm any dietary restrictions and you will be asked to select either the omnivore or vegetarian track for the evening*

**Upon Arrival**

*Antipasti boards featuring Italian-style charcuterie from New England butchers, cheeses from local creameries, housemade pickles, fruit preserves, seasonal fruit, marinated grilled vegetables, roasted olives, spiced nuts, focaccia, crackers, crudités of seasonal vegetables, roasted red pepper dip, and green goddess dip*

**1st**

*Trio of oysters on the half shell: apple mignonette, smoked tomato cream, and basil granita*

*Trio of oyster mushrooms: confit with pistachio pesto, smoked with pickled red onion, and cornmeal-fried with Old Bay remoulade*

**2nd**

*Smashed sunchoke and potato salad with brown butter aioli, pickled shallot, pancetta, shaved fennel, sunflower petals, arugula*

*Smashed sunchoke and potato salad with brown butter aioli, pickled shallot, Kalamata olives, shaved fennel, sunflower petals, arugula*

**3rd**

*Black cod with Old Bay butter and sweet corn succotash with zucchini, field peas, cherry tomatoes, peppers, and herbs*

*Roasted eggplant with almond tarator, quinoa chili crunch, and sweet corn succotash with zucchini, field peas, cherry tomatoes, peppers, and herbs*

**4th**

*Roasted pork loin with grilled peaches, peperonata, and green beans with garlic confit*

*Summer vegetable tian with zucchini, crookneck squash, kale, confit cherry tomatoes, and romesco*

**5th**

*Tomato upside-down cake with basil whipped cream and balsamic port reduction*