Spring Farm Dinner with Chef Alison Milwe Grace - 6:30 p.m. Start Time
Note: Al Fresco if weather permits; dress for outdoor dining. If weather is inclement, we will move the event into Tim's Kitchen. Please BYOB your favorite libations. We will have water, ice, glassware and bottle openers.
FIRST COURSE
Sautéed Mushrooms and Shallots over Goat Cheese with Fennel and Pollen. Served over Grilled Bread
SECOND COURSE
Spring Vegetable Salad with Snap Peas, Radish, Asparagus, Tri-Color Tomatoes with Honey-Sherry Vinaigrette
ENTRÉE (Please choose your Entrées during checkout)
Rosemary-Mustard Encrusted Rack of Lamb with Wild Rice Pilaf, Haricots Verts and Baby Carrots
or
Pan-Seared Diver Scallops with Spring Onion Risotto, Artichokes and “Blistered” Tomatoes
DESSERT
Rustic Strawberry Shortcake
Cancellation Policy: No refunds for any reason due to opportunity costs. You may pass your tickets along if you can't make it, but kindly provide us with the names of those coming in your stead. If you can't make it and prefer to donate your ticket(s) back to the Farm, kindly let us know and we will offer them to a Farm volunteer.