Dinner prepared under the direction of
Chef Matt Hicks
and
Beer-inspired cocktails designed by Cassie Fourlas
First Course
Bruleed pumpkin with blue cheese mousse and roasted oyster mushrooms on crisp flatbread finished with a cider vinegar reduction
Second Course
Rich carrot bisque with handmade potato gnocchi, spiced carrot salad and fried kale chips
Third Course
Meat Entree: Wheat beer braised lamb and red beet with tomato and olives served over herbed chickpea and cauliflower couscous
Vegetarian Entree: Red beet with tomato and olives served over herbed chickpea and cauliflower couscous.
Fourth Course
Celeriac and bourbon creme caramel with a coffee crunch
Our February dinner has sold out.
If you would like to be placed on the waiting list, please email farm@dickinson.edu.
Thank you!
Gather 