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Business & Tech

Rizzuto's Wood-Fired Kitchen and Bar and Urban Oaks Organic Farm Present Harvest Supper

  Upon a walk through the fields of Urban Oaks Organic Farm in New Britain.  Bill Rizzuto, the owner of West Hartford’s Rizzuto’s Wood-Fired Kitchen and Bar, became enamored with the prospect of producing a dinner that focused on the farm itself and its bounty.  Bill’s idea is now taking form with “Harvest Supper”, an elegant evening under the stars, on the grassy lawn of Urban Oaks, amid the vibrant fruits and vegetables. 
Rizzuto’s Executive Chef Tony Camilleri has created a menu that speaks to the glorious flavors and colors of the summer season. The five-course dinner will be paired with exciting wines from Rizzuto’s very own wine collection. Guests can walk about the farm during the reception before being seated under the dinner tent where music and wildflowers will greet them. 

Menu: (subject to change)
Grassy Field Reception
Tuna carpaccio, French breakfast radish and sorrel
Grilled asparagus, watermelon, duck prosciutto
Petite lobster "rolls"
Heirloom tomatoes stuffed with house made ricotta
Fresh figs and gorgonzola cremificato
 
Harvest Supper
v  Baby lettuces, petite summer vegetables, extra virgin olive oil and red grape verjus
v  Crispy pork belly confit, house made stone fruit mostarda
v  Diver sea scallops with extra virgin olive oil, braised fennel, prosciutto di parma, caramelized orange vinaigrette, cerignola olives 
v  All natural beef ribeye two ways;             Barolo braised with mushrooms - wood fire   roasted with truffle potatoes, braised greens 
v  Local artisan cheese, lemon chiffon cake with opal basil mousse, and chilled watermelon Proseco "shooter" 
inda Kavanagh

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