Celebrate our Final Farm to Fork dinner of the year!
With guest speaker John Ebert of Springdale Farms &
Chef Mark Smith
Thursday, September 25
Dinner begins at 6:00 pm
Menu items are subject to change based on availability

Pre dinner reception and Happy Hour
6:00-7:00pm
Passed Hors d’eouvres
Wild Mushroom Tamales
Mini Esquites Quesadillas
Ceviche tostadas with Springdale Farms fresh tomato salsa
Chipotle Shrimp

Happy Hour pricing
Mexican Bottled Beer $3
Cantina Margaritas $4
Red or White Sangria $3

First Course…Soup
Butternut Squash Soup with Fried Squash Blossom Garnish

Second Course…Appetizer
Pan Seared Sea Scallops topped with roasted sweet corn guacamole .

Served with a glass of Sangrita

Main Course
Filet Medallion with Springdale Farms Pepper Rajas
served with twin cheese entomatadas & fresh vegetable medley

Dessert
Springdale Farms Bakery Pumpkin Brownie with Cajeta Gelato

$45/ person
Includes soft drinks, iced tea, coffee, hot tea
Excludes tax and gratuity and all alcoholic beverages (except for Sangrita noted above)