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The Kitchen

First Course

Charcuterie Board -  with accoutrement & grilled bread
Soft Anson Mills Polenta - with gorgonzola, grilled broccoli & lemon

Second Course

Farmer John’s Wheatberries - with Munson Farm heirloom squash, chickpeas, red onion, chili, cilantro & cumin yogurt
Roast Leg of Colorado Lamb -  with Cure Farm kale, rosemary roasted fingerling potatoes & valpolicella jus

Third Course

Kim & Jake’s Cakes