a refreshing shot of chilled asparagus soup with housemade sour cream and locally foraged pickled ramps.
next up buffalo mozzarella with grilled garden salsa and toasted bread. we used local carrots, fennel, tomatoes and fiddlehead ferns.
the entree course was joyce foods cornish hen with peas radishes and spinach, horseradish butter emulsion and hen thigh croquette.
sweet local strawberries and soft, warm cream biscuit with fresh basil for dessert.
thanks to our buddies for joining!