The Spring Equinox is significant across cultures around the world, celebrating the emergence from winter hibernation, new growth, creative inspiration and rebirth. This first farm-to-table dinner of our new Solstice Series actively celebrates seasonal transitions, and invites our community to plant seeds of intention and inspiration for an artful existence. Connect with fresh faces, explore unexpected cuisine, get curious in conversation, and step into spring with a renewed spring in your step. Join us in ritual as we shift seasons, mindsets, and flavor palettes into a brighter and bolder time of year.

Proceeds from this benefit dinner series will go directly towards Sea and Soil’s land restoration projects for ocean conservation.

Featuring culinary artistry from Chefs Claire Bastarache and Jaskrit Bhalla of Inner Garden, our “Food as Art” theme will have you experiencing food and creativity in a refreshing new light.

*Spaces are limited so book now!

The Menu

First Course – Foraging Table – Sourdough & braided brioche, local seasonal fruits and crudités, assorted cheeses, compound butters, fruit preserves, olives + tapenades and herb spreads

Second Course – Roasted seasonal vegetables, fava beans, spring onion, + hazelnut pesto

Third Course – (V, GF) Cashew ricotta cappelletti with lemon cream, crispy capers, + mint; (Reg) Black cod freshly caught off the docks of San Diego with a miso citrus glaze, potato and fennel puree, sautéed greens

Fourth Course – Black sesame panna cotta with Japanese matcha, espresso, citrus, + bee pollen

*We are happy to accommodate all dietary needs, please submit requests via the questionaire at check out