Michael creates a new menu for each of our events depending on what's currently from the field or in the sea.                     Main dishes highlight only grains and vegetables, whereas side dishes often focus on meats, seafood                                      and sometimes just delicious vegetables too.

Menu for April 28th

Thanks for checking, but we are still determining ingredients and dishes.

We typically publish the menu about a week before the event.

Menu from October 29th

Snacks

Wood oven flatbread 3

with tomato yogurt 2

Main dishes

Smoky French lentils with roasted escarole, burdock root, oven-dried piennolo tomatoes and radishes     14

Spoonbread with braised cabbage, roasted leeks and preserved Meyer lemon    14

Delicata squash curry with garbanzo beans, turnip-kraut, spicy chilies and yogurt    14

Sides - Fish, meat, & Vegetable

Woodoven roasted line-caught cod and clams in burdock broth    16

Smoky pork stew with roasted piennolo tomatoes     14

Grilled cauliflower with pumpkin seeds and green coriander      9

dessert

Chocolate-buckwheat cake with pear jam, poached pears and whipped cream 7    

We will also be serving wines by the glass/bottle, beer, cider and  non-alcoholic beverages