March's prix fixe dinner will focus on comforting dishes that warm us as we finish winter and some that have a sweetness that speaks to the sap that is starting to weep from the trees and the other delights of spring.
The feast will be a five-course meal by Chef Tony Houser.
Each course will be paired with River Saint Joe's farmstead beverage creations.
The River Saint Joe team will briefly discuss the offerings and the significance of this full moon during the dinner.
We will release the menu soon, but tickets are going fast. Count on a filling and delicious evening!