Back to All Events

Farm-to-Table Spring Dinner

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:

Earlier Event: May 5
Cut-Flowers: From Garden to Vase
Later Event: May 19
Journey to Thailand Cooking Class