- Cost is $75 and tickets are available here.
- Note: Dinner is BYOB, and glasses will be provided for your convenience.
Join Rebel Kitchen as they bid farewell to the bounty of summer, and look forward to the fall harvest season. Chef Paul will utilize ingredients from the last of what summer has to offer, and create a multi-course dinner celebrating those flavors and whats to come.
Farewell to Summer Menu-
Creamy Eggs & Dill
Spiced Duck Ham, Springcreek Potatoes
Tomatoes "Last Call"!
Cobia Olive Oil Poached, Salted Cream, Lemon Preserve
"Pot Roast" Red Wine Short Rib, Confit Carrots, Celery Root
"Crispy" Local Apples, Clotted Cruz Cream, Almonds
"Live in each season as it passes; breathe the air, drink the drink, taste the fruit and resign yourself to the influence of the earth." ~ Henry David Thoreau