Be our guest for this fun night of sharing food and drink with friends in IziKiaya fashion. Enjoy veggies and meats served on skewers with traditional Japanese flavors.

Arrive at 7pm for time to enjoy the farm and passed hors d’oeuvres. Once everyone arrives, guests will sit communally and food will be served family style to be passed and shared around the table.

We serve water and a chilled herbal tea. Please bring any additional beverages that you wish to enjoy. We will provide the glassware.

Chef Mitch Rappaport

Hors d’oeuvres

Gravlax, Scandinavian dill-cured salmon

Zhoug Cilantro pesto dip

Pickled  Nopale strips

Appetizer

Salad from the farm with vinaigrette and French mushroom country pate

Entrees,

 4 way mussels with  home made wood fired baked sourdough focaccia to soak up the juices

 Classic Mussels Mariniere, white wine  onions and shallots parsley.

Curry Mussels with coconut milk and lemon grass

Mussels with tomatoes, garlic shallots white wine and herbes de provence 

Western France Mussels and, fish with butter, cream shallots leeks white wine and Cognac

Steamed  parsley potatoes

Dessert

Tarte Tatin. Famous apple caramel tartes  from Normandy with Creme Chantilly edible flowers and  and Jamaican cherries 

Petit fours 

Candied orange peels  dipped in chocolate

Bon appetit.

This menu is pescaterian and gluten free friendly by omitting Foccacia and  when requesting no puff pastry on the Tarte Tatin.  Please allow a 48 hrs notice

** Menu may vary slightly to reflect seasonal harvests and ingredient availability
** please notify chef@15thstfarm.com of dietary needs or restrictions 48 hours PRIOR to the start of the event