Thriving Every Other Thursday is an opportunity for Gardener Chef Eric to be inspired by the peak of season. As a creative expression he, alongside his partner Christine, allows the garden to be the inspiration for a unique food experience in our region.
Offering an entirely vegetarian meal with a protein add-on we have served such dishes as home grown tamales from scratch, barbecues, braised brisket, Spanish style and Greek style.
DATES: 11/15; 11/29
(all vegetable ingredients come from our farm)
Soup of Day:
Moroccan Carrot Soup (vegan)
Blackened Wild fresh Sockeye salmon
Two Soft tortillas with short grain brown rice,
creamy Borlotti beans and topped with green onions, feta cheese and daikon salsa
Salad of first of the season “Early Jersey Wakefield” cabbage, Hass avocados and
“last of the season” peppers in a lime marinade
$26 (includes soup and main)
$16 (vegetarian option includes soup)