Skip to content

– 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

 

S

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

 

S

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)

 

 

%d bloggers like this: