Rick Gresh will cooking September 4, 5, 6 & 11.

TOGARASHI CHICKEN SKEWERS: yuzu blackberry bbq sauce

ARUGULA SALAD :truffle smoked tomatoes, herb vinaigrette, goat cheese fondue

DOVER SOLE: preserved lemon, capers, parsley, brown butter, dilly cucumbers

HUNG LAMB: little stinker casserole, green beans, knife work pepper chimichurri

END OF SUMMER GRUNT: mixed berries, cinnamon, lemon, buttermilk biscuit, vanilla ice cream

Purchase tickets: https://www.exploretock.com/farrand-hall/experience/499226/chefs-tasting-menu?date=2024-09-25&size=2&time=17%3A30