Our farm to table dinner, cooked by chef Ian Knauer and Shelley Wiseman using ingredients right from Roots to River and other local farms. This is not a hands-on cooking class, but a sit-down dinner.
This is our chance to cook for you! Please join us at our new location for a fabulous evening of farm fresh food and great conversation! BYO.
Menu based on the freshest of what's in season in July.
Sourdough Bread, Chicken Liver Pate, Farm Pickles
Beet Carpaccio, Fennel Sorbet, Goat Cheese
Square Spaghetti, Corn, Zucchini, Beurre Blanc
Tullamore Farm Lamb, Sour Cherries, Turnips, Radicchio
Salad with The Farm at Doe Run Cheese
Blueberry Tartlets, Caramel Ice Cream, Tuile