L'Abeille Summer Garden Dinner Series Hosted by Métier
Join Métier this for Sunday dinner this summer as they showcase a special vegetarian menu featuring the vegetables and herbs L'Abeille Garden all season long.
Chef Eric Ziebold will begin the summer series by celebrating alliums - onion, garlic, scallion, shallot, leek, and chive - in all their forms, including his favorites, ramp and spring chive. The onions will be served alongslide a variety of spring mushrooms and vegetables from Medina Farms in Virginia's Northern Neck. The menu will be vegetarian; however a protein dish will be alternatively available.
Dinner will include five, creatively-preapred courses for $145 per person, with an available wine tasting option for an additional $95 per person. Reservations may be made Métier's website. Dinner service begins at 6:00 p.m. on Sunday.
After alliums, Métier will ceberate July with tomatos, corn in August, and peppers in September, however, please understand there may be fluidity in menus based on the growing season.
Chef Eric Ziebold will begin the summer series by celebrating alliums - onion, garlic, scallion, shallot, leek, and chive - in all their forms, including his favorites, ramp and spring chive. The onions will be served alongslide a variety of spring mushrooms and vegetables from Medina Farms in Virginia's Northern Neck. The menu will be vegetarian; however a protein dish will be alternatively available.
Dinner will include five, creatively-preapred courses for $145 per person, with an available wine tasting option for an additional $95 per person. Reservations may be made Métier's website. Dinner service begins at 6:00 p.m. on Sunday.
After alliums, Métier will ceberate July with tomatos, corn in August, and peppers in September, however, please understand there may be fluidity in menus based on the growing season.
