Farm to Fork Dinner-July 21st

farm to fork

Members and their guests are invited to join us for our Farm to Fork Dinner and a Jazz Band Quartet at The Grove on Saturday, July 21st. Dinner will consist of a five-course meal with wine pairings which will be served beginning at 6:00pm in the Manor House.

~ Farm to Fork Dinner Menu ~

Amuse Bouche
Saku Tuna with Grove Garden Blackberry Glaze, Palmer Farms Crispy Leeks and Togarashi

Paired Wine: Forget Brimont Rose Champagne - Fresh lively aromas of ripe red fruits with intense flavors of raspberry and red currant that will complement the blackberry glaze. Its sparkling acidity and persistent bubbles on the palate will awaken your taste buds for a culinary experience.

Soup
Grove Garden Chilled Summer Squash Soup with Lavash Cracker and Sherry Crème Fraiche

Paired Wine: Tor Durell Vineyard Chardonnay - A Burgundian style chardonnay that explodes from the glass with aromas of sweet butter, orange marmalade, and a hint of ocean air. A very rich wine on the palate, this wine will complement the flavors of the Grove Garden Chilled Summer Squash Soup.

Salad
London Farms Crimini and Lacinato Kale Salad and Aged Balsamic Vinaigrette

Paired Wine: Domaine Serene Pinot Noir - Aromas of boysenberry, vanilla, and mushrooms with flavors of cola, raspberry, and black cherries on the palate. Soft velvety tannins and proportionate acidity from this wine will complement the aged balsamic vinaigrette.

Main
Bear Creek Farms Grass Fed Beef Short Ribs, Devlin Farms Black Garlic Potato Puree, Palmer Farms Broccoli Rapini and Pan Seared Atlantic Scallops

Paired Wine: Behrens Family Labor of Love Cabernet Franc - A very elegant and fragrant wine with floral, herbs, spices, and fruit aromas. Coffee, mint, pepper, and herb flavors from the wine will complement the Bear Creek Farms Short Ribs and the firm tannins will help to cleanse the palate.

Dessert
Black Pepper Cheesecake with Lemon Curd

Paired Cocktail: Mamie Taylor Cocktail - This classic cocktail offers ginger and citrus flavors that will complement the black pepper cheesecake.

Tickets and More Information

{$75 per person}

Members please R.S.V.P. by calling 615.368.3960 or email [email protected]

For more information on The Grove, please call 615.368.3044.

Meet The Grove's Culinary Team, HERE.