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– Market Dinner


Every Saturday & Sunday night from May to mid October chef Amy

McCray will prepare a three course menu featuring the produce of the University Farmers Market.

~our regular dinner menu is also available~



menu from July 5 & 6

Three Courses, $38


Zucchini Blossom Tart with Mountain Lodge Farm Goat’s Milk Cheese



Pan Roasted Duck Breast with Red Flannel Cakes, Georgian Apricot Ketchup, Green Beans, and Lola’s Spices



Sour Cherry Pie with Sheep’s Milk Yogurt Ice Cream


Tonight’s menu features the following University Market
vendors and NW farmers & foragers

River Farm (zucchini blossoms)
Mountain Lodge Farm (fresh goat cheese)
Merv Dykstra (beets, apricots, green beans)
Noor Orchard (sour cherries)
Glendale Shepherd (sheep’s milk yogurt)



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