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SOLD OUT
CALL 781-862-3900 TO BE ADDED TO WAIT LIST
Immerse yourself in an extraordinary dining experience amidst the scenic beauty of nature. Picture yourself surrounded by lush fields, bathed in the warm glow of sunset, as you indulge in a sumptuous feast meticulously prepared by our talented Master Chef, Raymond Ost. Dinner In The Field promises to be an evening of culinary artistry, showcasing the finest ingredients.
Event Date: Thursday, June 22nd
Rain Date: Friday, June 23rd
Start Time: 6pm ; Guests may begin to arrive at 5:30pm
Each ticket includes:
Plated Dinner with Champagne/Wine Pairing.
Meet & Greet with Master Chef of France, Raymond Ost
APPETIZERS
Cauliflower Lollipop
Sautéed Tenderloin Green Peppercorn Sauce
Crispy Croutons with Goose Liver Pate and Cornichon
Wrapped Asparagus and Prosciutto
FIRST COURSE
Our own Asparagus and Watercress Velouté
With Crème Fraiche - Crispy Bacon
And Caramelized Apple
SECOND COURSE
Pan Seared Duck Supreme Peking Style
Celeriac Souffle with Caramelized Onion
Fresh Fig Compote & Aged Port Wine Reduction
DESSERT
Strawberry Rhubarb Tartlette
With Strawberry Chocolate Truffle
Coffee.
Vegetarian Option Will Be Available*
Refund Policy: If a guest cancels before June 19th, refunds will be given in the form of store credit only. Cancellations after June 19th will not be refunded.
$150.00
SOLD OUT
CALL 781-862-3900 TO BE ADDED TO WAIT LIST
Immerse yourself in an extraordinary dining experience amidst the scenic beauty of nature. Picture yourself surrounded by lush fields, bathed in the warm glow of sunset, as you indulge in a sumptuous feast meticulously prepared by our talented Master Chef, Raymond Ost. Dinner In The Field promises to be an evening of culinary artistry, showcasing the finest ingredients.
Event Date: Thursday, June 22nd
Rain Date: Friday, June 23rd
Start Time: 6pm ; Guests may begin to arrive at 5:30pm
Each ticket includes:
Plated Dinner with Champagne/Wine Pairing.
Meet & Greet with Master Chef of France, Raymond Ost
APPETIZERS
Cauliflower Lollipop
Sautéed Tenderloin Green Peppercorn Sauce
Crispy Croutons with Goose Liver Pate and Cornichon
Wrapped Asparagus and Prosciutto
FIRST COURSE
Our own Asparagus and Watercress Velouté
With Crème Fraiche - Crispy Bacon
And Caramelized Apple
SECOND COURSE
Pan Seared Duck Supreme Peking Style
Celeriac Souffle with Caramelized Onion
Fresh Fig Compote & Aged Port Wine Reduction
DESSERT
Strawberry Rhubarb Tartlette
With Strawberry Chocolate Truffle
Coffee.
