Spring Garden-to-Table Dinner

Experience a delicious meal prepared by our culinary team highlighting fresh produce and herbs harvested from our garden, followed by a spring-inspired dessert. Members of our culinary, horticulture, and garden teams, including Master Gardener Lauren Elliott and Pastry Chef and Educator Leah Jones, will introduce the meal and provide helpful tips on how to select, grow, and extend the life of local produce. Recommended for adults.

Dinner Menu

Main

• Pan Seared Striped Bass (GF)
  Thyme and tarragon, lemon butter white wine sauce
• Tomato Ragu (V)
  with Beyond Sausage

Sides

• Smash herb potatoes (GF)
• Mixed vegetables
  Snow peas, asparagus, Swiss chard, carrots. Sautéed with garlic olive oil
• Arugula salad
  Cherry tomatoes and radishes, carrot vinaigrette