3 Course Feature: Pastured Poultry

SOUSED GIZZARD & BISCUIT
Rose Tea Goat Cheese ˑ Pickles ˑ Perry Mustard ˑ Radish ˑ Hemp

GARLIC CHIVE FARM CHICKEN
Asparagus ˑ Greens ˑ Beet ˑ Dill

SPELT CRÊPE & LEMON CURD
Blackberry Ice Cream ˑ Mint

DRINK PAIRINGS

Senki [prairie gazing] Seltzer, nigori, aronia, mint

Perry Blossom [course 1] Sparkling pear cider, full-bodied, 3 month aged

The Pacific [course 2] Seltzer, lemongrass, citra hops

Farmer's Daughter [course 3] Pineapple chamomile, 6 month-aged honey mead

All components of this menu were grown on our land and processed by our hands. If we did not produce it ourselves, we sourced it sustainably and as close to home as possible. Special thanks to LCG for the bok choy, Mellowfields for the radish, Capriole Farm for the cheese, Hempy's Heart for the hemp oil, Moon on the Meadow for the aronia berry, Pendleton's for the asparagus and pak choy, Wild Hollow for the chard, Stone and Sparrow for the spelt, and James Snow for the honey.

$75 per guest. Beverages and gratuity not included.