this event has been POSTPONED AND WILL HAVE AN UPDATED DATE SOON.
Marinated beet salad with cardamom crema, fennel, orange, and red
onion.
Roasted Michigan asparagus and crispy gold potatoes with spring pesto
and confit garlic aioli
Mushroom and walnut bolognese with basil caviar and fresh herbs
Lemon berry tart with violets and triple berry coulis
This is a COURSED DINNER AND WILL START PROMPTLY AT 6:15.
Please BYOB!
food
vegetarian
courses
248
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24/05/2019 Last update