Sunday, April 24, 6:00 pm

• Vegan Charcuterie Plate – Mushroom Pate, Nut and Seed Crackers, “Bread and Butter” Sugar Kelp Pickles, Dandelion Kim Chi, Baby Hakurei Turnips, Carrot Turmeric Cashew “Cheese”
• Wood Fired Oven Roasted Baby Beet and Asparagus Salad with Mache and Smoked Dulse Vinaigrette
• Dashi Poached Savoy Cabbage Bundles Stuffed with Spring Onions, Pea Shoots, Caramelized Maitake Mushrooms, Carrots and Yam Noodles
• “Ochazuke” Green Tea and Sea Vegetable Broth with Miso Braised Radish and Steamed Sesame Rice
• Broiled Cauliflower and Charred Radicchio in Endives Cups with Crispy Sugar Kelp Furikake and Fried Shallot Chili Sauce
• Agar Agar Tangerine, Grapefruit and Meyer Lemon Jelly Parfait with Vanilla Oat Cream and Housemade Holy Basil Tea Sorbet

In celebration of New England Kelp Harvest Week, April 20th – May 1st, we have included in the menu Stonington Sugar Kelp.   Sugar kelp is filled with essential micronutrients and vitamins…the perfect power food.  Eating sugar kelp is another great way to eat locally and sustainably !

There’s room in the farm house for up to 60 people.  Groups of 4 or more may be seated at their own table; otherwise you are likely to be seated with others, unless you request special arrangements. You are welcome to BYOB. Allergies are cheerfully accommodated with enough notice.

In accord with the CT COVID guidelines we are not at present requiring masks or proof of vaccination.

Cancellation Policy: Cancellations up to seven days before the event date will receive a full refund.  Cancellations within 7 days of the event will receive a farm credit that can be used for a future farm dinner, at the farm stand, or on the online store.