*Tickets will include 1 complementary glass of wine, tax and gratuity

Dinner Menu:

On the table

Spring herb hummus, veggies and sourdough discard crackers

First course

Spring broth

Miso, spring herbs, leaks, garlic, greens, cilantro, tamari, and lemon with soba noodle, sesame, green onion, and lions Mane mushrooms

2nd course

Roasted chicken with sage, tarragon, mustard, olive oil, and spring potatoes served with a salad of fennel, olive and orange

3rd course

Dandelion Panna cotta with dandelion hazelnut shortbread, and dandelion honey marshmallow fluff