spring farm dinner with chef alison milwe grace 5.2.24

SPRING FARM DINNER MENU

Thursday, May 2, 2024, 6:30 p.m., $125 pp

BYOB - PLEASE FEEL FREE TO BRING YOUR OWN WINES OR LIBATIONS OF CHOICE

FIRST COURSE

Seared scallops with Dijon-tarragon sauce over Wakeman Town Farm greens with citrus vinaigrette

Artisan rolls with local “ramp” butter

SECOND COURSE

Z’atar roasted tri-colored carrots served over whipped feta with mint-date “jus”

ENTRÉE (PLEASE SELECT WHEN ORDERING TICKETS)
Spring lamb chops with fennel “slaw” and spiced yogurt

or

Spring Bucatini with asparagus, pea shoot Meyer lemon pesto and local buratta

DESSERT

Lemon berry “trifle”