Menu:

Bulgogi Beef and bell peppers (Korean BBQ) with ginger honey green beans served on Jasmin Rice and followed by Korean cream cake.

Menu:

 Irish cabbage salad, traditional shepherds pie with local, grass fed beef and potatoes from our root cellar, and apple crumble for dessert

Menu:

Sefton Stallard, former Executive Chef at Blue Ribbon Restaurants in New York City, will be with us.  Dinner will be zucchini and bean salad, grilled swordfish with mashed potatoes and peas, and bread pudding for dessert.