A full five course meal will be served which includes appetizer, soup, salad, main entree and dessert.  A selection of wine/beer/cider will be paired for each dinner theme. The courses will be veggie-centric served with a locally-sourced, main course protein. 

​

Meals will not be gluten-free or able to accommodate specific food allergies. Vegetarian entrees will be available for the August 12th and September 9th dates.