EASTER DINNER

Organic leek, roasted almond & farro salad w/ pickled wild SK mushrooms, crumbled feta & heritage leaf lettuces
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Cider & thyme slow roasted ‘Farm One Forty’ lamb shoulder, rich lamb jus
Caramelized shallot & tomato chutney
Roasted ‘Crocus Hill Garden’ delicata squash, ‘Simpkins’ heirloom carrots & parsnips & ‘Mole Mountain’ pink potatoes w/ browned rosemary butter
‘Our Farm YXE’ heritage corn polenta soufflé
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Choice of: rhubarb & fig custard trifle OR
vanilla bean & chocolate cheesecake

Serves two $85; serves four $160

Please place order for pick-up Friday, April 3rd or Saturday, April 4th ONLY.