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Farm to Table Dinner

A Mexican Feast

Saturday Nov 12th, 2016 06:00 PM


Join us for our second annual Mexican feast as we celebrate late fall. Empanadas with sour cream and cilantro sauce will start the evening followed by a hearty pozole with cabbage, radish and cilantro garnish. A rich pork mole will be our featured course and we will complete the evening with an artisan cheese board and winter squash panna cotta for dessert.

Empanada with sour cream and cilantro sauce.
Pozole with cabbage, radish and cilantro garnish
Pork mole
Artisan Cheese Board
Winter squash panna cotta with maple syrup

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Menu items are subject to change depending on product availability.
No menu substitutions.
Wine and other specialty beverages are not included in the price of the meal
Wine and specialty sodas are available for purchase during our events
We are a no tip facility. A service charge of 18% will be added to all purchases.
No refunds on purchase within 5 days of event.
A 10% service charge will be applied to all cancellations