Farm to Plate Dinner - April 12th Pink Moon

Join us for our first dinner of 2025—an intimate indoor gathering celebrating April’s Pink full moon!

If you joined us for our past winter and spring Farm to Plate dinners, you’ll understand why we’re excited. The food, atmosphere, and company were all amazing.

Farm to Plate Chefs Christian and Janelle Ephrem have a very special meal planned:

• Turnip and Radish Salad with toasted walnuts, pickled shallots, Medjool dates, shaved Parmesan, lemon vinaigrette
• Rutabaga Fondant with truffle emulsion, mustard greens, Dijonnaise, pickled mustard seeds
• Grilled Asparagus with Romesco sauce, olive tapenade, chicken crackling
• Pan-Seared Mary’s Chicken with grilled shatta sauce, stone fruit chutney, candied lemon
• Braised Topaz Farm Lamb with pomegranate and tamarind, rosewater couscous, flatbread
• Salted Caramel Mousse Bombe with graham crust, strawberry preserves, rhubarb 

Start with a complimentary seasonal drink at the bar anytime after 6:00 p.m., and dinner will be served family style at the long feast community table starting at 7:00 p.m.

Last spring, every supper sold out—reserve your seat now before they’re gone!