Eric Lipscomb who is resident chef at Missionaries of the Sacred Heart, guesthouse chef at Flint Hill Farms and private party chef, loves to create delicious and memorable meals from common ingredients.  For this dinner he will work with locally sourced ingredients from Flint Hill and other farms.  ​Come treat your tastebuds!

 

To Start

Cheddar cheese "cups" filled with avocado-feta mousse

Toast points with goat's cheese & fig jam

Mozzarella topped meatballs 

(all cheese from Flint Hill Farms)

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Salad

Baby arugula, spinach & greens topped with

Michigan dried cherries and shaved gruyere

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Main

Hand-stuffed, herbed turkey sausage

Mashed sweet potato

Braised radchio & kale with 

Apricot lemon chutney

  

Dessert

"White pot" Colonial custard-bread pudding (1800's recipe)

Chicory coffee 

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$80 per person
dinner served 6:30
wine available by the bottle for purchase


Seating limited to 42

 

Reservations Required

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