April ushers in the planting season at Stillmeadow—a time of tending the soil, welcoming new beginnings, and preparing for the growth ahead. Join us for a farm-to-table dinner inspired by early spring and the quiet work of planting, with a menu that reflects freshness, care, and the promise of the season.

Appetizer
Sweet Potato Flatbreads with Caramelized Onions and Local Bacon

Salad
Fresh Greens with Pickled Baby Cucumbers, Radishes, Brie, and Apple Cider Vinaigrette

Soup
Silky Cream of Broccoli Bisque with Charred Lemon and Asiago

Main Course
Locally Sourced Pork Chop with Apricot Smoked Chile Glaze, Served with Roasted Garlic Whipped Potatoes and Roasted Asparagus

Dessert
Granny Fay’s Key Lime Pie

Doors open at 6:00 pm. Appetizers will be served until dinner begins at 6:45 pm