Zohara Farm Dinner

Mid-summer is one of our favorite seasons for cooking and eating – it’s the sweet spot in the year when farms and gardens are overabundant with just about everything. Tomatoes are their sweetest, greens sprout bigger and faster than you can pick them, and apples are so plentiful they start falling from their trees; perfect for our farm dinner at Sub-Edge Farm. Join us August 1st at 6:30pm for a cocktail hour followed by a four-course dinner with beverage pairings filled with the ripest harvest our sweet state of Connecticut has to offer.

Upon Arrival

Hummus Station

Zohara Famous Hummus & Pita

Choice of Toppings:

Eggplant Ragout | Crispy Mushrooms | Corn & Lobster | Green & White Garbanzos

Passed Snacks

Fingerling Sweet Potato

French Onion Dip | Caviar

Merguez Corn Dog

Harissa Mustard

Short Rib Baklava

Almond | Currant | Shifka

Octopus Schwarma

Sumac Onion | Toum | Herbs

Black Lime Tuna Tatake

Celery | Dates | Labne

Course One

Halloumi Al La Plancha

Charred Bitter Greens | Native Cherries | Spicy Honey | Puffed Sorghum

Course Two

Corn Risotto

Freekah | Baharat Spiced Shrimp | Arak Brown Butter | Blistered Cherry Tomato

Course Three

Braised Lamb

Lamb Belly | Collard Greens | Cous Cous " Mac" | Silan

Course Four

Grilled Polenta Cake

Almond/ Rosemary/ Honey/ Blackberry/ Cherry/ Labne