Equinox & Solstice

Dinner Series

  • (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.

  • To be announced on May 19

  • 2024 Fall Equinox Menu for Inspiration

    Appetizers:

    • Compressed melon with prosciutto & mint oil

    • Squash carpaccio skewer with mentuccia & feta

    • Whitefish ceviche with pickled aji amarillo, farm radish, peach & shiso


    Salad:

    • Grilled farm peppers with fried smelt and farm “sunshine sauce” (mint, cilantro, coriander & lots of citrus) 

    • Vegetarian option served without smelt

    Main Event:

    • Beef anticuchos skewers marinated in red wine, red wine vinegar, dried coriander, red pepper flakes, garlic & oregano.

    • Served with a duo of farm salsas (sweet aji criollo peppers and pineapple salad & tomatillo-jalapeño salsa)

    • Grilled cabbage and late-summer corn and Michigan black beans

    • Vegetarian substitution: Grilled eggplant and mushroom skewers with same marinade & salsas

    Dessert:

    • Chef Libby’s pear & brie creme brulee 

  • Menu to be announced on November 21

Celebrate the changing the light 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 | $350 for all four dinners
includes Farm tour, four courses, welcome drink & tip
Vegetarian & GF substitutions available

Spring Equinox Dinner | Thursday, March 20
Menu to be announced

Summer Solstice Dinner | Thursday, June 19
Menu announced on May 19
Please note: This dinner is the night before the solstice

Fall Equinox Dinner | Monday, September 22
Menu announced on August 22

Winter Solstice Dinner | Sunday, December 21
Menu 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.