Dinners at the Farm Begin this Week in East Lyme

The sixth season of Dinners at the Farm begins this Thursday evening, July 5 for six nights at White Gate Farm in East Lyme, CT. There are a limited number of tickets still available. Check availability and RSVP.

A portion of the proceeds from this seasons' dinners will benefit: CitySeed, Connecticut Farmland Trust, Working Lands Alliance and new this year Region 4 Schools' healthy lunch program. Check their facebook page for updates and menus.  

Here's a sampling of this weekend's menu:

THURSDAY
cocktail: grangia, lemon verbena syrup & raspberries
ZUCCHINI, HEIRLOOM TOMATO & BASIL SALAD WITH BLACK OLIVES, FRIED CAPERS, FRIED GARLIC & FETA
COOL CARROT SOUP WITH INDIAN SPICES, SPICY MARINATED SHRIMP & MINT RAITA
BEET & LEMON RISSOTO WITH BLACK SQUID & FRIED PARSLEY
TURKEY, PORK & GREEN HERB MEATBALL WITH SAUTEED SWISS CHARD & GARLIC CREAM
GRILLED SWORDFISH WITH A BEET, ROASTED CORN & HERB SALAD WITH HONEY, LILME CHILI & GARLIC VINAIGRETTE
LEMON VERBENA & HONEY PANNACOTTA WITH DAY LILLIES & VIOLETS

FRIDAY
cocktail: sangria
FRESH MOZZARELLA WITH BEETS, BLUEBERRIES, MINT & GRILLED LEMON VINAIGRETTE
THAI STYLE CABBAGE, TOMATO, ROASTED CORN & DRIED SHRIMP SALAD WITH PEANUTS, THAI BASIL, CILANTRO & CHILI-LIME
SPINACH & FRESH CLAM RISOTTO WITH BUTTERY SHRIMP
SEARED SCALLOPS WITH CUMIN & CILANTRO SCENTED CARROT PUREE & GINGERY WILTED SPINACH & TOASTED SESAME SEEDS
WOOD ROASTED PORCHETTA WITH ROASTED TOMATO WITH OLIVE VINAIGRETTE & A ZUCCHINI, MINT & LEMON SALAD
CORNMEAL CAKE WITH HONEY, LIME & BLUEBERRIES

SATURDAY
cocktail: tbd
COOL BEET SOUP WITH A SALAD OF SHREDDED CARROTS, CUCUMBER, ONION, SQUID, CILANTRO & THAI BASIL, FRIED SHALLOTS & CHILI-LIME
FRESH SHRIMP GORDITA WITH SALSA VERDE, SHREDDED LETTUCE & QUESO FRESCO
ORRECHIETTE WITH LEMON SPINACH, SWISS CHARD, ZUCCHINI & CHEVRE
WOOD ROASTED FLUKE WITH BUTTERY TURIPS, RADISHES & BEETS, BRAISED BACON & DILL BEURRE BLANC
MARINATED GRILLED CHICKEN WITH RENAISSANCE SWEET & SOUR SAUCE & AN HEIRLOOM TOMATO & BASIL SALAD
DESSERT? Not sure yet.

SATURDAY
cocktail: tbd
MEXICAN SEAFOOD CEVICHE WITH PICKLED CORN, TOMATOES, SALSA, SPICES & HERBS
COOL ZUCCHINI & MINT SOUP WITH YOGURT, OIL CURED CHILIES, ALMONDS & LEMON
ORRECHIETTE WITH TOMATO, GARLIC & HERB MARINARA & BASIL SAUTEED SHRIMP
GRILLED SWORDFISH WITH FENNEL & CORIANDER PUREE & A BEET, PINENUT & GRILLED LEMON SALAD
PULLED PORK WITH OAXAN MOLE, FRESH CORN CORNBREAD & SLAW
DESSERT? Not sure yet.