​​​KIRKLAND FARM TO TABLE DINNER

Maple and Moroccan Spice Roasted Carrots, Rich Yogurt, Chiles, Almonds & Mint by Chef Jason Wilson

Nettle Mussel Soup by Chef Chris Weber

Goat Cheese & Beet Ravioli, Sautéed Greens, Rye Crumbs & Golden Raisins by Chef Jason Wilson

Pictures from our Chefs

100-Mile Beet Pepper Bolete Pak Choy Squash Blossoms by  Chef Chris Weber

Shaved Zucchini, Cucumber Pea Salsa, Roasted Tomatoes & Slow Cooked Wild Salmon by Chef Jason Wilson

Carrot Ravioli by Chef Chris Weber

Pictures from the 2016 event courtesy of Stephanie Sharpe Photography.