5 Course Menu Feature: Pastured Pork and Poultry

TOMATO & CORN CUSTARD
Sunflower Seeds ˑ Sprouts

POTATO & KIM CHI PASTRY
Shishito ˑ Cheddar

EGGPLANT & SPELT NOODLES
Ham ˑ Wasabi Radish ˑ Miso

MANGALITSA CHOP
Cabbage ˑ Beets ˑ Shiso

VERY RARE BLACK CARROT CAKE
Cream Cheese Ice Cream

Drink Pairings

ZINGER
[prairie gazing] Peach & Hibiscus Popsicle ˑ Seltzer

GOLDFACE
[course 1] Marigold ˑ Honey ˑ White Mead

OPAL J'S STASH
[course 2] Cucumber ˑ Mint ˑ Seltzer

PURPLE HAZE
[course 3] Shiso ˑ Junmai Sake

VIN D'UNE NUIT
[course 4] Barrel Aged Norton

GOLDEN TEACHER
[course 5] Ginger ˑ Turmeric ˑ Honey ˑ Nigori ˑ Cream ˑ Cold Press Coffee

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 M & N Farm for the corn, Mellowfields for the sprouts, carrots & cabbage, Juniper Hill for the shishitos & beets, Milton Creamery for the cheese, New Roots for Refugees for the eggplant, Stone and Sparrow for the spelt, Wild Alive for the miso, Billy Beason for the honey, Kevin Irick for the cucumber, Hildebrand for the cream and Blue Jacket Winery for the wine.

Art by Annika Chun.

$115 per guest. Beverages and gratuity not included.