Farm to Table Menu

Assortment of wine
Lime-mint spritzer (non-alcoholic)

Summer vegetable tartlet
Miso-ginger meatballs with house-pickled vegetables
mini BLTs
Beet-cured salmon on Westfield seeded bread

First Course
Fresh lettuces, zucchini and squash ribbons, cheese, cider vinaigrette

Main Course
Herb-grilled chicken
Grape-leaf wrapped fresh fish
Heirloom tomato salad, basil, garlic, pumpkin seeds
Wheatberry salad with roasted summer squashes
Grilled corn with feta, herbs, and cream

Summer berry tart with honeyed cream
coffee and tea