Farm Dinner Series - DragSmith Farms

2640 Lyndale Ave S,Minneapolis MN 55408

21 July, 2022

Description

The Lynhall is thrilled to announce the launch of our Farm Dinner Series. Join us on July 21st at 6pm at our LynLake location for the first in our series of Farm Dinners in collaboration with local farmers. Our first featured farm is DragSmith Farms located in Barrow, Wisconsin. "DragSmith Farms is a local family-run Organic Vegetable Farm that has been producing fresh products and hosting a variety of fun activities since 1988. We strive to make the most of everything the great outdoors has to offer." - DragSmith Join Executive Chef Natalie Allesee and Pastry Chef Katie Elsing for this inspired six-course (four savory, two sweet) meal for $95 per person and which will include a sharable amuse, a welcome cocktail berry bramble or NA equivalent and 18% service fee for our team. Wine pairing option available for an additional charge for $25. MENU: 1st COURSE: House cultured elderflower butter-assorted radish, carta di musica, edible flowers, fermented chili honey, caviar 2nd COURSE: Tortellini en brodo-eggplant ‘nduja, summer squash, radish top, parmesan brodo 3rd COURSE: Petit Greens Salad-charred cucumber, heirloom tomatoes, candied smoked hazelnuts, nasturtium ` 6green godess 4th COURSE: Grilled Lamb Chop- buttermilk braised turnip, smoked barley, turnip green gremolata, peach demi glace, micro herb salad 5th COURSE: Honey Ricotta Cheesecake (nut free)-salted parsley mint cake, blackened nectarines, honeycomb, sorrel 6th COURSE: Strawberry Cremeux (nut free)-espresso streusel, croissant crisp, black currant mascarpone, flowers VEGETARIAN MENU: 1st COURSE: House cultured elderflower butter-assorted radish, carta di musica, edible flowers, fermented chili honey 2nd COURSE: Tortellini en brodo-eggplant ‘nduja, summer squash, radish top, parmesan brodo, parsley sprout 3rd COURSE Petit Greens Salad-charred cucumber, heirloom tomatoes, candied smoked hazelnuts, nasturtium vinaigrette 4th COURSE Charred Zucchini- smoked barley, turnip green gremolata, peach mostarda, micro herb salad 5th COURSE: Honey Ricotta Cheesecake (nut free)-salted parsley mint cake, blackened nectarines, honeycomb, sorrel 6th COURSE: Strawberry Cremeux (nut free)-espresso streusel, croissant crisp, black currant mascarpone, flowers