Ramps Dinner


A welcome taste of garlicky sweetness after a cold and dreary winter, ramps are the first sign that spring is here.Wild baby leeks that grow exclusively from Canada to the Carolinas, ramps are available for only a short few weeks in March and April. 

Join us to celebrate the beginning of the fleeting ramps season with a tasting menu designed by Executive Chef (and avowed ramps-lover) Andy Nusser.

Ramps Dinner
Tuesday, May 2nd at 7PM


Parmigiano Sformato with Charred Ramps and Fiddlehead Ferns
Gaierhoff Blanc de Blanc Siris NV

Stinging Nettle Ricotta and Egg Raviolo with Ramp Butter
Leone De Castris Verdeca Messapia 2014

Grilled Aged Prime Ribeye with Morels and Ramps
Masciarelli Marina Cvetic 2011

Lemon Cheesecake with Rhubarb and Sugared Ramp Roots
Bera Vittorio Moscato d’Asti 2014

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