Join us for the 15th Anniversary of 15th St Farm with an unforgettable farm to table extravaganza. Chef Zachary Crossman will prepare a multi-course dinner that showcases the best of the season’s harvest in a setting unlike any other. The evening will include a celebration of fifteen years of food, community, and connection.

*menu subject to change without notice due to availability of ingredients

** for dietary needs, restrictions or accommodations, reach out to meredith@15thstfarm.com 48 hours before event start time

🍂 Seasonal Five-Course Dinner Menu

Beginning
Butternut Squash & Sage Tart
Flaky puff pastry with roasted butternut squash purée, caramelized onions, and fresh sage, finished with shaved Parmesan.

Salad
Roasted Beet & Arugula Salad
Golden and red beets, baby arugula, goat cheese crumbles, candied pecans, and orange segments with maple-balsamic vinaigrette.

Intermezzo
Pear & Ginger Sorbet
A light, refreshing palate cleanser of ripe Bartlett pears infused with fresh ginger and lemon zest.

Entrée
Herb-Crusted Pork Loin with Cranberry-Pecan-Apple Stuffing
Juicy pork loin roasted with rosemary, thyme, and garlic, stuffed with apples, dried cranberries, toasted pecans, and rustic bread. Served with roasted root vegetables and sautéed greens.

Vegan Entrée Option
Mushroom & Lentil Wellington with Cranberry Glaze
Portobello and cremini mushrooms, French lentils, walnuts, shallots, and herbs wrapped in vegan puff pastry, finished with a maple-orange cranberry glaze.

Dessert
Spiced Apple Cider Cake
Warm apple cake with cinnamon and nutmeg, drizzled with apple cider glaze, served alongside vanilla bean ice cream.