When: Tue., May 5, 6-8:30 p.m. 2015
Enjoy the beauty of spring with a hike on the Stanford Trail, followed by a seasonal spring meal prepared by Chef Larkin Rogers, including locally-made mead with dinner. The hike begins at 6:00 p.m., followed by dinner at 7:00 p.m. Menu Pan-Roasted Chicken Breast with Sherry Cream Gravy Buttermilk Biscuits ‘Kil’t’ Greens with Bacon Dressing (young spring greens: chard, kale, spinach, mustard greens, tossed in hot bacon dressing) Orange Buttermilk Pie Mead from Crafted Artisan Meadery (Mogadore) Reservations taken through April 30th.
Price: $38 - $45