We’re heading into the woods and making calls to the seaside, gathering what we can of wild, foraged, and simply off-the-beaten path ingredients. These will come together on a menu that is sure to be delightful and illuminating in equal measure. Sweet cicely seem strange? Whelks make you say what? Not know knotweed from chickweed? Whether you’re a wild foods newbie or you can identify goutweed at one hundred paces, this is a dinner you shouldn’t miss.
All seats for this dinner will be offered through our website’s reservation system. If you’re unable to get a table at the time you prefer and would like to be put on the waitlist, please send us an email at firstname.lastname@example.org and we’ll keep you in mind should tables open up. If you have any other question or concerns, please email us at the same address. Please note that the menu shown here is what we anticipate serving, but due to the vagaries of spring weather and woodland availability, things might change at the last minute. Rest assured, however, that it’ll be totally delicious no matter what we find.
Wednesday, May 9
Four-course menu: $50
burdock root, pine, violets, malted rye
Wild mussel and ramp chowder
Lamb roasted in pasture grasses
chickweed, goutweed, sweet cicely
ginger and coriander ice cream