Late summer brings an incredible depth and abundance to Connecticut’s fields and farms, and Zohara’s Wine Dinner at Sub Edge Farm is a celebration of the season at its peak. Join us on August 13th at 6:00pm for an unforgettable evening featuring farm-inspired dinner from the Zohara culinary team.

Each course will be thoughtfully paired with curated wines designed to complement the richness and vibrancy of late summer produce. From sun-ripened tomatoes and just-harvested greens to peak-season fruits, the menu highlights the best of Connecticut’s late summer bounty, brought to life through refined cooking, seasonal ingredients, and carefully selected wine pairings in an open-air farm setting.

MENU:

WELCOME RECEPTION

Fresh Baked Pita, Zohara Tahina Hummus, Beet Hummus Whipped Feta & Purple Basil Smoked Eggplant Baba Ganoush, Crudité of Farm Vegetables

PASSED SNACKS

Lamb and Dry Aged Beef Kofta

Whipped Feta Tarts | Local Honey

Cabbage & Mushroom Cigars

Grilled Halloumi & Watermelon skewers | Chili Oil

Merguez Corn Dogs

FIRST COURSE

Heirloom Tomato Salad

Green Harissa, Pickled Blush Onion, Charred Olive, Labneh

SECOND COURSE

Roasted Summer Squash

Ricotta Stuffed Squash Blossoms, Roasted Summer Squash, Basil Pesto, Crispy

Chickpeas, Garlic Chive Yogurt

THIRD COURSE

Dayboat Fish

Charred Corn and Shiso Ezme, Muhammara, Walnut Dukkha, Thin Leaf Papalo

FOURTH COURSE

Wood Grilled Connecticut Lamb:

Summer Squash Caponata, Basil Verde, Smokey Rose Labneh

DESSERT

Saffron Rosewater Malabi - Local Stonefruit, Kataifi, Pistachio