Enjoy the beauty of spring with a hike on the Stanford Trail, followed by a seasonal spring meal prepared by Chef Larkin Rogers, including locally-made mead with dinner.
The hike begins at 6:00 p.m., followed by dinner at 7:00 p.m.
Pan-Roasted Chicken Breast with Sherry Cream Gravy
‘Kil’t’ Greens with Bacon Dressing (young spring greens: chard, kale, spinach, mustard greens, tossed in hot bacon dressing)
Orange Buttermilk Pie
Mead from Crafted Artisan Meadery (Mogadore)
Reservations taken through April 30th.