February Sprouting Project Dinner: Citrus

We have several citrus trees at The Sprouting Project that provide luscious harvests. Calamondin, Satsumas, Lime, Meyer Lemon, Kaffir Lime and Soursop are used year-round to create sweet and savory sauces, jams and marmalades that we pair with a variety of meats and fish. At this dinner we will use the whole citrus plant to create fresh and unexpected flavors throughout the five-course meal.

Enjoy an intimate southern-inspired true farm-to-table dinner at The Sprouting Project, our culinary team’s answer to hyper-local sustainability. Guests will tour the resort's state-of-the-art aquaponic greenhouse, expansive organic garden and large collection of beehives while enjoying passed bites and harvest inspired cocktails, all before a five-course chef-inspired dinner that incorporates items gathered directly from The Sprouting Project. This monthly event will showcase both the creativity and culture of our chefs in a lush, outdoor setting.

February theme: Citrus

The evening kicks off with cocktails and light bites at 6:00 p.m. followed by a five-course dinner at 7:00 p.m. Seating is limited.

$91.46 (inclusive of taxes & service charge) plus online processing fee per person. Cash bar.