Enjoy a curator-led introduction to Wild Earth: JB Blunk and Toshiko Takaezu, followed by a farm-to-table five-course dining experience created by Executive Chef Laura Richmond. A cash bar will be available. Space is limited.

Tickets are $100 per member and $115 per nonmember.

Tickets

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5-Course Dinner Menu:

First Course
House sourdough bread with shaved prosciutto, honey butter and butter roasted morels.

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Second Course
Roasted bone marrow with a beet and lemon chevre salad.

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Third Course
Dandelion Soup.

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Palate Cleanser
Berry and brandy custard shot.

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Fourth Course
Wild boar ribs with dandelion mashed potatoes.

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Final Course
Lavender eclair with cream.

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