SOLD OUT

(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.

🌱 Welcome drink on the Farm. (I'm seeing our GM and AGM testing things that involve a field sprayer 🤷🏻‍♀️ Gonna be fun!)

🌱 Rhubarb-strawberry jello with whipped goat cheese in pretzel crust

🌱 Asparagus, snap pea and crab salad with tarragon.
Vegetarians will enjoy mushroom duxelle with asparagus and pea in a buckwheat crepe

🌱 Grilled halloumi topped with mentuccia pesto, garlic scapes and charred lemon

🌱 Grilled monkfish wrapped in local grapeleaf with the season's first zucchini and quinoa tabouli
Vegetarian guests will enjoy marinated giant white beans with the zucchini and tabouli

🌱 Strawberry buttermilk ice cream with basil-lemon shortbread

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