On Thursday, June 7th, Post 390 hosts their next installment of their Farm to Post tasting series, which features some of New England’s finest and most sustainable producers. This time around, they’re shining the spotlight on Vermont Wagyu at Spring Rock Farm. For $55 a person, you’ll get to try Executive Chef Nick Deutmeyer’s special menu highlighting the farm’s wagyu beef, in bites like tenderloin tartare, coffee marinated skirt steak, and even Belgian chocolate cake (which creatively repurposes bone marrow in their ice cream)! Tickets include a welcome reception, four-courses, beverage pairings, and tax + gratuity, but you’ll need to purchase them in advance here. Check the special menu below, and call 617.399.0015 with any questions.
Reception
American Kobe Slider
freshly baked bread, all the fixin’s
Coffee Marinated Skirt Steak
boston bibb, avocado, pickled cabbage, red onion
Tenderloin Tartare
toasted brioche, capers, cornichon, french mustard, hollandaise
Dinner
Primal Cut | Rib
Clarified Bone Broth
seared raw ribeye, acini de pepe, crisp garden vegetables, concassé tomato
Primal Cut | Brisket
Tallow-Fried Soft Shell Crab
smoked beef bacon, fava beans, grilled corn & summer squash, pickled ramp aioli
Primal Cut | Round
Farm House Roast Beef
herb & mustard crust, haricot verts, pomme purée, mulberry demi-glace
Primal Cut | Hip
Belgian Chocolate Cake with Dark Chocolate Mousse
bone marrow ice cream, smoked cherries
