Menu:
Garlicky cheesy kale artichoke dip;
Collards wrapped salmon;
Swiss chard boules stuffed with lemon faro and shrimp risotto;
Broccoli rabe arugula pesto, pistachios and marscapone with orchiette pasta;
Bok choy with snap peas, blackberries and Basil dressing;
Lemon matcha Marble pound cake

Full Participation
$95pp
with Chef Mary Kravec