(first course) Aromatic marinated duck egg with spring shoots, served over radish cake

(second course) Portuguese bread-and-cilantro soup with giant white beans

(third course) Yogurt-braised Lamb with nettles, fried olives, currents & spring herbs served over preserved-lemon rice with saffron butter

(dessert) Ricotta citrus cheesecake

(beverages) draft beer & house red, white & rose + soda (pop), coffee & tea

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

Doors open at 6:30PM. Dinner served by 7PM.

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SOLD OUT

Doors open at 6:30PM; dinner served at 7PM.

SOLD OUT / SOLD OUT

Appetizers:

• Compressed melon with prosciutto & mint oil

• Squash carpaccio skewer with mentuccia & feta

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

Wine pairing: BOS 2022 Methode Agricole Pet Net

Salad:

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

• Vegetarian option served without smelt.

Wine pairing: BOS 2015 Sauvignon Blanc

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

Wine pairing: BOS 2015 Blaufrankish

Dessert:

• Chef Libby’s pear & brie creme brulee 

Wine Pairing: BOS 2023 Wishflower Pinot Gris & Pinot Blanc blend 

Menu announced November 21