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General News · 22nd March 2019
Our next dinner in the series, prepared by Heidi Gerard, takes place on Thursday, March 28th.

Appetizer: squash, saffron, and orange soup with creme fraiche and caramelized pumpkin seeds

Main: baked salmon and leeks with lemon sage browned butter; puree of pale roots simmered in milk; carrot and beetroot salad with citrus vinaigrette

Dessert: cheesecake with blueberry compote and roasted walnut crumble

Beer and wine available for purchase with meal

$33 adults / $20 kids

Seatings at 5:30 and 7:30

Call -8577 for reservations by Wednesday, March 27th