Coming February 11th!

Mediterranean spiced, vinegar-based barbecued lamb ribs served with pickled serrano chile and sharp cheddar cornbread. Braised mustard greens with housemade bacon and onions round out the plate.

To start will be a salad of mixed local radishes, shaved fennel, mixed citrus, sprouts, and toasted mixed seeds and nuts.

Tonight’s dessert is heirloom apple slab pie with a whole wheat crust.

$30 per plate, 5-8pm