Announcing our menu for our August 17th Market Table: A Farm-to-Fork Fundraiser! Chef Paul Smith has created an Appalachia meets France dining experience you won’t want to miss!
Passed hors d’oeuvres and champagne reception begins at 6:30 PM
First Course – Ricotta mousse stuffed peaches with candied black walnuts & living greens with minted balsamic vinaigrette
Second Course – Mushrooms and chévre on open fired baguette with pickled radish and zucchini blossom
Third Course – Fire braised chicken with pinot noir jus lie, heirloom tomato pie, and dauphinoise potatoes with olive oil powder
Fourth Course – Chocolate bomb with lavender Florentine tuile & muscat huckleberry caramel
Each guest will have an all-they-care-to-drink selection of wines curated from The Wine Shop at Capitol Market!
This experience will feature ingredients available all around Capitol Market and paired with wine selections from The Wine Shop at Capitol Market!
Tickets are $115 Per Person & Proceeds benefit Capitol Market, a 501(c)(3) non-profit.