Please join us for our first plated Farm-to-Table Dinner of the year! Chef Missy Maidana has planned an amazing menu celebrating local, plant-based ingredients. $65/person, BYOB.
Appetizer: spring onion polenta cakes with horseradish-dill sauce.
Salad: spring greens, jicama, quinoa, roasted rhubarb, citrus-avocado dressing, poppy seeds.
Main: truffled-tofu ricotta-stuffed ravioli, mushrooms, fresh herbs, cream sauce, fiddleheads.
Dessert: orange-vanilla creme brûlée, candied almonds, rhubarb frozen yogurt.
Purchase tickets here: https://squareup.com/store/frinklepodfarm/item/spring-dinner