Aug 5, 6, 7 - 2015
Collaboration Dinners with Oppidan Spirits

Herb Butter with Tomato Toast

Summer Greens with Shrimp, Lemon Balm Vinaigrette, Cucumbers, and Honey Croutons

Fusilli Pasta with Bacon, Fennel, Grapefruit Zest, and Cinnamon

Charred Pork Chop, Corn Cake, Grilled Pepperonata, Tropea Onions and Chili Aioli

Sweet Cream Ice Cream, Fresh Peaches, Oat Crumble, and Malted Rye Whiskey Carame