When: Sun., Oct. 25, 10 a.m.-2 p.m. 2020
For this very special meal, the Hall’s chefs have created a menu using only items sourced from our foodshed, about a 50-mile radius around the Hall. The innovative menu includes a breakfast ratatouille with sausage or roasted shitake garnish, potatoes dauphinoise, braised greens with roasted squash and apples, quinoa salad and wine poached pears. Meals will be packed to go, for pickup. Vegetarian, vegan, gluten and dairy free variants available. Pre-order online by October 23 to ensure availability. Proceeds support the Hall's window restoration project.