Farm Dinner Series

Friday, June 28th 2019

Farm Flat Breads and Calzones
Topped and stuffed with farm vegetables and cured meats

“Ichi”
Crispy Soft Shell Crab Salad
Picked mizuna, roasted farm tomatoes, ponzu vinaigrette
Martin Ray Sauvignon Blanc

“Ni”
14-Day Tonkatsu Broth
Torched pork belly, straw mushrooms, bean sprouts, soft boiled egg
Homemade chili oil
Martin Ray Cabernet Sauvignon

“San”
Sesame Tempura Fried Squash Blossoms
Whipped goat cheese, Boysenberry compote
Martin Ray Chardonnay

“Shi”
Flight of Beef
Certified Black Angus, USDA Prime and MS7 Waygu
Charred aspirations, ramps, celery root puree, summer truffles
Martin Ray Pinot Noir

“Go”
Green and Green
Butter mochi, matcha mousse toasted pistachios
Martin Ray Rose of Pinot Noir


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