$100.00 includes wine & pre-dinner cocktails
Menu Curated by Chef Martha Hubbard
- Hot and Sour Watermelon Soup
- Curry Pickled Heirloom Tomatoes - Chickpeas, Mint, Popadoms
- Roasted Cauliflower, Radicchio, Walnut, Currant Relish and Fried Capers
- Gingered Plums with Sesame Brittle
September 17th, 2018
6pm Cocktails
7pm Dinner