Annual Fall Harvest Farm to Table Dinner
5-COURSE MENU CURATED BY CHEF FRANK TOKACH.
WHIPPED RICOTTA
Blackberry / Lemon / Lavender
Truffled Honey
Grilled Breads
Blackberry / Lemon / Lavender
Truffled Honey
Grilled Breads
BUTTERNUT SQUASH SOUP
Balsamic Pearls
Toasted Pepitas
Nutmeg Crème Fraiche
Balsamic Pearls
Toasted Pepitas
Nutmeg Crème Fraiche
FALL HARVEST SALAD
Mix Greens / Gala Apple / Pickled Red Onion
Pears / Goat Cheese / Pomegranate Seed
Apple Cider & Honey Vinaigrette
Mix Greens / Gala Apple / Pickled Red Onion
Pears / Goat Cheese / Pomegranate Seed
Apple Cider & Honey Vinaigrette
DARK CHERRY GLAZED SHORT RIBS
Smoked Maple Carrot
Mashed Root Puree
Smoked Maple Carrot
Mashed Root Puree
PEACH COBBLER
Cointreau Crème Anglaise
Springhouse Ice Cream
Cointreau Crème Anglaise
Springhouse Ice Cream
*** $1 Per Minute.
CLICK HERE FOR TICKETS
