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Spring Pea Soup

Mellow flavors of sweet spring peas, roasted garlic and leeks with fresh herbs spices. (Family Style)

Spring Salad

Baby greens, roasted beets, apricots cauliflower, cucumber, pistachios, blueberries, Raspberry Vinaigrette (Family Style)

Option 1: Tarragon Chicken

Tender chicken breast poached in tarragon cream sauce, roasted spring vegetables, fresh herb parsnip potato puree

Option 2: Chilean Sea Bass

miso butter, king trumpet mushrooms, edamame, radish Microgreens, fresh herb parsnip potato puree

Options 3: Vegetarian

King Trumpet Mushrooms miso butter, roasted vegetables, fresh herb parsnip potato puree

Dessert

Ube Chantilly Trifle

Layers of Ube cake, Chantilly creme, fresh berries

Details:

Bar opens at 5:30p

2 drink tickets with admission

Cash Bar

Dinner begins at 6:00p

Entertainment by Raybanz Saxophone Band

No food substitutes. No refunds.

In the event of rain, will be held indoors at Indigenous.

For dietary concerns please reach out to Chef Trudy at 864-366-9054