Spring is in the air and we’re celebrating the change of seasons with a menu showcasing the fresh, local bounty and chef’s favorite springtime recipes. This cocktail-style dinner is $110/pp (all inclusive) and includes beer, wine and cocktails.
• Vichyssoise Shooter – Tabasco crème fraiche float
• Confit – toasted baguette, ricotta, garlic anchovy butter
• Grilled – prosciutto wrap, sharp provolone, saffron lemon aioli
• Asparagus Frittata – red pepper romesco
Venison Tataki – shaved fennel, Caesar ice cream, smoked salt, cracked peppercorn
Chili Pork & Drunken Melon – pork belly, watermelon, tequila, jicama, granny smith
Roasted Mushroom and Mascarpone Ravioli – smoked bacon, sweet peas, cream
Olive Oil Roasted Salmon – white turnip purée, cucumber chili salsa
Lobster Chowder – fiddleheads, grilled corn, pancetta, fingerling potatoes
Roasted Lamb – parsley mint salsa verde, fava, pearl onion, spring carrot
Rice Krispy Squares – Easter candy leftovers
Peach-Rhubarb Trifle – sweet ricotta, citrus-anisette, honey, almond-graham crunch
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