Spring Menu Series Night 4 with Chef Joe Cizynski

We are now over a month into spring and the bounty of spring food is in high gear. Over the next 3 weeks we will enjoy white asparagus from Landes France, wild ramps from Tennessee and Ohio, wild mushrooms from the Pacific Northwest, spring lamb from Colorado along with fiddlehead ferns, morels and more.

Tonight we will start with spring lamb tartare with pickled ramps and a fiddlehead fern and white asparagus salad, smoked halibut with poached oyster mushrooms, sautéed white asparagus in puff pastry with morel sauce and finish with ramp stuffed loin of rabbit with a wild mushroom ragout.

Complimentary bubbles will be serve. This is a BYOB event so bring some fresh whites and reds. This event will be held in the Creative Arts Space.