Spring Harvest Dinner

Spring doesn’t last long enough, and with the weather we’ve been having lately, it’s hard to even tell when it’s here. One day it’s perfect, the next you’re back in a jacket. That’s exactly why we’ve decided to celebrate it properly with the dinner it deserves.

On Thursday, May 28th, we invite you to our Spring Harvest Dinner, a five-course, wine-paired evening built around the fresh vegetables and flavors of the season. Executive Chef Jason Ramos and his team have put together a menu that lets spring do the talking, from a Red Snapper Carpaccio with asparagus, spring radish, and green garlic vinaigrette, to a Soft Shell Crab Tempura with morels, braised fava beans, and polenta fondue. The evening closes with Pastry Chef Katherine King’s Strawberry-Rhubarb Opera Cake, a spring interpretation of a classic that’s worth the trip on its own. Each course will be thoughtfully paired with a perfect glass of wine by our sommelier, Sean Price, to complement the spirit of the season.

To view the menu, click HERE.

To make a reservation, click HERE or call: 908.658.9292