Chef Duane Miller and the college farm staff aim to exceed your expectations with ingredients grown on the college farm and in the Cumberland Valley. Find more information and make your reservation here.
Our October 2018 GATHER Dinner Menu
Creamy Tomato and Spinach Soup topped with Savory Squash Chips and Fresh Herbs (vegan)
Arugula Salad with Hakuri Turnips, Pickled Carrots, and Roasted Garlic served with Sesame Oil Vinaigrette
Vegetarian Entree – Roasted Bell Peppers Stuffed with Moroccan Chickpea Stew and served with Sweet Potato Gnocchi and Curried Kale
Meat Entree – Slow Cooked Beef Brisket with Boiled Potatoes and Cabbage served with Herb Butter, Beet Relish and Horseradish Sauce
Apple Rose Pastry with Caramel Drizzle (vegan)