From the Garden Spring Dinner

Join us for a pop-up dinner featuring fresh local spring produce, and culinary creations from Chef Kyle Knies, the Production Manager at Miyoko's Kitchen and founder of From the Garden.

First
Endive Wedge Salad: Tarragon Ranch Dressing. Shaved Radish. Pickled red onion. Yuba bacon.

Second
Cauliflower Soup: Mint Dill puree. Garden peas. Green Garlic-Poppyseed Flatbreads.

Main
Spiced Tofu Cutlet: Black Bean Red Chile puree. Pumpkin Sesame Green Herb Pipian. Asparagus. New Potatoes.

Dessert
Rhubarb Crumble: Toasted Almond Oat topping. Strawberry Cardamom Ice Cream. Grilled Kiwi

Drink pairings (alcoholic or non-alcoholic by request) included with VIP seats. Available à la carte for guests in the dining room.