May Farm-to-Table Dinner Featuring Chef Jonathon Dallen

Course 1: Maple glazed pork belly, brioche french toast, sweet potato hash, topped with a quail egg

Course 2: Spinach salad with a warm bacon dressing, soft-boiled egg, red onion, tear-drop tomatoes, and house-marinated mushrooms

Course 3: Kansas-raised Berkshire pork shoulder, crispy pancetta, and Swiss chard ravioli, topped with a brown cider butter

Course 4: Brioche bread pudding served with vanilla creme, anglaise, and smoked bacon/sea salt caramel sauce

The cost is $125 per person with wine pairings and $95 without wine pairings, plus tax & gratuity

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