Equinox & Solstice

Dinner Series

Reserve Your Seat

Celebrate the Seasons With Us

Four times a year, on the solstice and equinox, we gather to mark the changing of the season and the light with a special dinner.

Each evening begins (weather permitting) with a welcome drink and a guided walk through the Coriander Farm before guests return to the restaurant for a multi-course dinner built around that moment in the year.

These dinners offer a rare opportunity to experience the farm as it moves through its full cycle — from early spring soil to summer growth, fall abundance and winter rest.

2026 Dates:
Spring Equinox | Friday, March 20 (posted)
6:30PM farm tour | 7:30PM dinner

Summer Solstice | Sunday, June 21 (menu May 20)
Fall Equinox | Tuesday, September 22 (menu August 20)
Winter Solstice | Monday, December 21 (menu November 20)

$120 per person | $375 per person for all four dinners

Includes welcome drink, farm walk (weather permitting), dinner, dessert, coffee & sodas, and gratuity.

Vegetarian and gluten-free substitutions available.

  • (opener) Deviled egg with radish–apple kimchi (GF)

    (next) Walleye escabeche with preserved turnip greens and fall’s saved strawberry-plum jam (GF)

    🌱 sub: Blue Oyster mushrooms, preserved turnip greens, fall's saved strawberry-plum jam (GF)

    (to follow) Spinach and ricotta dumplings in chicken brodo (GF option available)

    🌱 sub: Garlic and sunchoke brodo

    (main event) Spring lamb sausage with green tomato relish, sumac, dates and Meyer lemon labneh

    🌱 sub: Slow cooked curry and herbed giant white beans,  preserved green tomato relish, sumac, dates, and Meyer lemon labneh (GF)

    (to finish) Honey thyme ice cream and rye crisp

    $120 per guest includes:
    • Farm tour
    • Welcome drink
    • Five-course dinner
    • Gratuity

    Join us to welcome the light back in.

  • This is the 2025 menu for reference

    (first course)
    Squash carpaccio with chilled shrimp
    Vegetarian sub: Marinated sheep milk feta

    (second course)
    Salad of young shoots, snap peas, radish & summer strawberries, buttermilk granita, reduced balsamic & poppy seed

    (third course)
    House-made beef and lamb kafta, labne with pickled chili nigella seed, grilled farm turnip, scallions, and carrots with sourdough flatbread
    Vegetarian sub: Black lime mushrooms and lentil mujadara 

    (dessert)
    Strawberry shortcake

  • This is the 2025 menu for reference

    (first course)
    Crudo with cured hamachi, fermented tomato water & sesame cracker
    Vegetarian sub: Grilled halloumi wrapped in grape leaf

    (second course)
    Farm tomato eech with grilled shredded eggplant and walnut salad with pickled plums

    (third course)
    Grilled lamb and beef shawarma with charred Farm peppers. Accoutrement: Farm herbs, ajvar (roasted hot and sweet pepper dip), labne with nigella seeds and lemon oil, pickled turnips & beets
    Vegetarian sub: Falafel replaces the lamb and beef

    (dessert)
    Persian plum pudding cake

  • This is the 2025 menu for reference

    (to start)
    Salt cod fritter with dill creme fraiche (gf)
    Vegetarian: Fried mushrooms with dill creme fraiche (gf)

    (salad)
    Radicchio and citrus salad with spicy maple vinaigrette (veg & gf)

    (next up)
    Cured mackerel, winter beet gelee, house-made black pepper bread, compound butter
    Vegetarian: Cured beet ribbons, pickled raisins, house made black pepper bread, compound butter
    GF: Zaks seed bread

    (main event)
    Ukrainian pork and farm cheese dumplings in rich garlic broth  (gf)
    Vegetarian & Pescatarian: Root vegetable and farm cheese dumplings in vegetarian garlic broth (gf)

    (dessert)
    Pear semolina cake with chocolate-hazelnut drizzle 
    GF: Pear pavlova with chocolate-hazelnut drizzle

Tickets are transferable but not refundable.

Last year’s dinners did sell out, so we recommend purchasing tickets early.

*We do our best to announce menus in advance, but sometimes inspiration strikes Chef Ali on a different schedule.