Chef Katie creates a prix-fixe menu for each season of the year: Spring, Summer, Fall and Winter. Menus are centered around the variety of produce coming fresh out of the garden. Local musicians will provide live music. Community seating is at 6:30 pm (limited private tables).
Thursday, March 23
first: Warmed Beet Goat Cheese Salad
Warmed Beet Goat Cheese Round, Spinach, Lettuce, Pickled Beets, Orange Vinaigrette, Almonds
second: duo of Roast Pork Loin and Pork Crepinette (Trinity Farms)
Kale with Tomato Anchovy, Roasted Seasonal Vegetables, Mustard Pork Jus
third: Parsnip Cardamom Custard
$40 a person gratuity included. Call 515.243.7063 for reservations or email.