Take a tour through Chef Eva's ancestral family recipes celebrating spring and communal history.

4 courses- $115 per person
One Seating @ 6:30 pm

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To Start

Brisket Rillette, pickled veggies, fresh radish, sea salt butter, homemade buckwheat crackers

First Course

Matzoh Ball Duck Soup

Entree

Hot Ash Cooked Lamb Peka spring onion, potatoes, carrots knedle (cottage cheese dumplings)

Dessert

Great-Grandma's Croatian

Chocolate Cherry Walnut Cake