We don’t know about you, but as far as we’re concerned, the farm-to-table trend can keep on raging. We love to celebrate the bounty, especially when it means eating it.
Chef Frank Lee has been procuring the freshest produce available from local farms for decades, and he teams up with Old Village Post House Chef de Cuisine Jim Walker and Maverick’s Wine and Bev Director Patrick Emerson to create a four-course, farm-fresh, wine-paired dinner.
The evening begins with prosecco and hors d’oeuvres like zucchini rolls, clams casino, and grilled shrimp and then progresses to heirloom tomato salad, chicken thighs from Keegan Filion Farms, and oven-roasted grass-fed tenderloin. Dessert offers an intriguing Giddy Goat cheesecake with smoked honey and a local peach glaze. Drooling yet? Go ahead and call now for those reservations. You won’t be sorry.