Equinox & Solstice

Dinner Series

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Celebrate the Seasons With Us

As one of Detroit’s only restaurants with its own farm, Coriander is intimately tied to the seasons, the light and the harvest.

What we put on our regular menu highlights what we – and our local farmer partners – grow, but these seasonal dinners allow Chef Ali to get more creative and highlight what Farmer Gwen grows, our connection to the land and the stories behind the food.

Each dinner will start (weather dependent) with a welcome drink and tour of the Farm. This space is not typically open to the public, so we are excited to open our doors to you for these special evenings.

$115 per person
includes Farm tour, four courses, welcome drink & tip
Vegetarian & GF substitutions available

Spring Equinox Dinner | Thursday, March 20
SOLD OUT

Summer Solstice Dinner | Thursday, June 19
SOLD OUT

Fall Equinox Dinner | Monday, September 22
Menu now available!
SOLD OUT

Winter Solstice Dinner | Sunday, December 21
Menu announced on November 21

  • (amuse bouche) Deviled egg with spring chive

    (first course) Spring butter and fresh cheese with house-made sourdough and radish

    (second course) fermented beet borscht

    (third course) Roast salmon with brown butter root dumplings and sweet spring spinach

    (dessert) French apple yogurt cake

    (beverages) Welcome drink, soda (pop), coffee & tea. Full bar available for purchase

    Vegetarian and GF subs available;
    we cannot accommodate vegan or dairy-free needs for this dinner.

  • SOLD OUT / SOLD OUT

    (first course)
    Squash carpaccio with chilled shrimp
    Vegetarian sub: Marinated sheep milk feta

    (second course)
    Salad of young shoots, snap peas, radish & summer strawberries, buttermilk granita, reduced balsamic & poppy seed

    (third course)
    House-made beef and lamb kafta, labne with pickled chili nigella seed, grilled farm turnip, scallions, and carrots with sourdough flatbread
    Vegetarian sub: Black lime mushrooms and lentil mujadara 

    (dessert)
    Strawberry shortcake

  • (first course)
    Crudo with cured hamachi, fermented tomato water & sesame cracker
    Vegetarian sub: Grilled halloumi wrapped in grape leaf

    (second course)
    Farm tomato eech with grilled shredded eggplant and walnut salad with pickled plums

    (third course)
    Grilled lamb and beef shawarma with charred Farm peppers. Accoutrement: Farm herbs, ajvar (roasted hot and sweet pepper dip), labne with nigella seeds and lemon oil, pickled turnips & beets
    Vegetarian sub: Falafel replaces the lamb and beef

    (dessert)
    Persian plum pudding cake

  • Menu to be announced on November 21

Tickets are transferable but not refundable.

Last year’s dinners did sell out, so we recommend purchasing tickets early. We do our best to announce menus in advance, but sometimes inspiration strikes Chef Ali on a different schedule.