May 21, 2013

Spring Forage Dinner

Chef Craig von Foerster at The Vesta Room

201 S Ingram Mill Road, Springfield MO

Chef Craig von Foerster has created a six course menu celebrating the

palate of Spring in the Ozarks! Foraged fresh from his own Farm Road 168 Gardens and 417 purveyors, "micro local" is the evening's theme.

A taste of Spring garlic, baby pea shoots, sprouting fava bean greens, tangy mint, radishes, ramps, tender baby spinach, Missouri morels and delicate,  just cut lettuces. Savor how well they plate with diver scallops, fresh from the water salmon, lobster and tender rib steak.

Just like the hyper-seasonal Missouri weather, the Menu could reflect harvest availability. Chef von Foerster's style allows the ingredients center stage. Don't be surprised if his morning walk through the gardens and Farmers Market finds end up on the Menu in a last second addition.

Tea, coffee & water are available and you are welcome to bring your own beer/wine to enjoy. [ no corkage fee ]

Reservations for group tables of six or eight, bar/kitchen seating for six or a communal table are available.

Seating is limited and reservations are booked in order.

Price is per person + tax.

 

$95.00 per person

Call [ 417 881 4906 ] for Reservations

 

for questions or more information

chef@fromtabletofarm.com