Join us on Tuesday, April 23 to kick off Chloe's new vegetarian Spring Garden Dinner series. Chef Haidar Karoum has whipped up a four-course menu of specialties highlighting locally grown, seasonal ingredients. Supplemental beverage pairing available. The dinner will be
Maitake Mushroom Dumplings, Silken Tofu, English Peas, Garlic Shoots, Shoyu Broth
Roasted Baby Turnips & Candy Stripe Beets, Pea Shoots, Goat Cheese Croquettas, Ice Wine Vinaigrette
Sunchoke Cannelloni, Braised Baby Leeks, Bitter Greens, Fava Beans, Sunchoke Bechamel
Warm Rhubarb Upside Down Cake, Creme Fraiche Ice Cream
Price inclusive of tax and gratuity.