Farm-to-table Menu#
Farmer’s Salad#
quinoa, russian kale, dried cranberry, confit fennel, mandarin oranges, walnut, fontina cheese
add chicken / add shrimp
Bibimbap#
fried chicken thighs, pickled daikon + carrot, basmati rice, jalapeno, sunny side up egg, korean bbq sauce
Pan-seared Sea Bass#
zucchini, green garlic, french green lentils, rainbow chard, lemon spring onion pesto
Strawberry Tart#
toasted almonds, whipped cream
Proudly serving community supported agriculture from Eatwell Farm
March 28, 2019 — Farmer's Market Menu
Chef Wyatt Brege