Join us outside on the patio for another season of picnics. This evening dinner is set in the lush tropical backdrop of the Miami Beach Botanical Garden during sundown, and features a delectable menu designed by Ken Lyon of Lyon+Lyon Catering. Prepared fresh by Executive Chef Sharithma Almodovar, with special menu items by Pasty Chef Trew Sterling, this family-style three-course meal will bring everyone closer around the table as we enjoy the scenery and give thanks for family, friends and food. Bring your own wine or beer to complement the food.

Opening Course
Sweet Potato Gallette:
Roasted Sweet Potatoes, Puff Pastry, Goat Cheese, Pumpkin Seeds 
Paradise Farms Micro Salad

Main Course
Whole Roasted Chicken from Lake Meadow Farms
Swordfish Skewers with Sauce Piccata
Tuscan and Purple kale from Corona Farms, Homestead Fl
Roasted Korean Squash and Petty Pan Squash, from Verde Farms, Organic, Homestead, Fl
Garlic and Ginger Scented Chinese Long Beans, Corona Farms, Homestead, Fl 

Dessert
Apple Crostata with three Lyon + Lyon ice creams:
Cinnamon, Nutmeg and Cardamom Spice
Classic Vanilla
Blackberry Tarragon

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Wednesday November 5, 2014
6:30 to 9 p.m.

Garden Members: $50
Non-Members: $60

BYOB

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