Join us in welcoming the beautiful Champagne Pol Roger to The Farm for our annual July Fête with live music. Dine on seasonal bounty harvested from Old Edwards farms, lovingly crafted by Executive Chef Chris Huerta and his culinary team.
Pol Roger takes extreme pride in more than 160 years of producing some of the world’s finest Champagne. Founded in 1849, Pol Roger is one of only a few Grande Marque Champagne houses that remains family-owned and operated.
Menu:
Passed
Fried Chicken Oyster, Alabama White Sauce, Country Caviar
Madison’s Smoked Salmon, Cucumber, Crème Fraiche, Dill Rice Cracker
Madison’s Sunburst Trout Salad, Chicory, Trout Caviar
Hand-Selected Chilled Oysters and Caviar
Steak Tartare, Crispy Truffle Pommes Macaire, Fresh Black Truffle, Mustard
1st Course
Foie Gras Torchon
Toasted Brioche, Blackberry Jam, South Carolina Peaches, Smoked Salt, Candied Myer Lemon
2nd Course
Cast Iron Seared Diver Scallop
Saffron Potato Mousse, Crispy Local Potatoes, Vidalia Sweet Onion Cream, Chili Oil
3rd Course
Ash-Roasted Veal Tenderloin
Sweet Mole Sauce, Grilled Cipollini Onion, Pickled Corona Bean, Smoked Creme Fraiche
4th Course
Grilled and Smoked Wagyu NY Strip
Boulangère Potatoes, Truffles, Blue Valley Mushrooms, Beet Root, Marsala Jus
Dessert Course
Strawberry Buttermilk Panna Cotta
Strawberry Compote, Mint Meringue, Pound Cake
- Our seating chart is prepared a month in advance and finalized 14 days in advance of the dinner. Should you wish to sit with friends or other guests at the dinner please notify us at least 14 days prior to the dinner. After the deadline, seating requests are not guaranteed and it is unlikely that we will be able to accommodate last-minute requests.
- Bookings of up to six tickets may be purchased online. If purchasing less than six tickets, other guests will be seated at the table with you. Bookings of seven or more tickets must be booked over the phone and are non-refundable for any reason.
- Our guest chefs work incredibly hard on their menus, and they are meant to be enjoyed as presented. Special dietary requests must be made at least 30 days prior to the dinner. No substitutions may be made to the planned menu for beverages or food. For example, a vegetarian menu at a barbecue dinner, or accommodations for a seafood allergy at the Oyster Fest.
- Alcoholic beverages are part of the ticket price regardless of whether you consume the alcoholic beverages, and discounts are not given for guests not consuming these beverages.