March 2018

Joshua McFadden – Six Seasons

Cocktail from Beth Stone Fence Cocktail

Appetizer from Beth Toasted Almonds, Tonatto, Cultured Butter with stuff

Soup from Laura Comforting Cabbage, Onion, and Farro Soup

Salad from Keira Raw Asparagus Salad w/Breadcrumbs, Walnuts and Mint

Salad from Jack Carrot & Beet Slaw with Pistachio & Raisin

Vegetarian Entree from Audrey Swiss Chard, Leek, Herb and Ricotta Crostata

Vegetarian/Meat Entree from Audrea Pasta Carbonara with English Peas (Pancetta)

Entree from Laura Beans, Greens, Sausage Risotto

Side from Nonika Roasted Fennel with Apples, Taleggio Cheese and Almonds

Side from Mari Roasted Mushrooms, Gremolata-Style

Dessert from Kat Parsnip, Date, and Hazelnut Loaf Cake with Meyer Lemon Glaze