Events

JUNE MENU: Summer Corn Chowder, Kate's Crab Cakes, Coconut Rice, Curry Mango Sauce, Strawberry & Rhubarb Galette 

Join the Gaspar's community and march with us in this year's Pride parade!

SEPTEMBER MENU: Pumpkin Ravioli with Browned Butter Pecans & Sage, Roasted Duck with Blackberry Port Reduction, Roasted Delicata Squash, Celery Root Puree, Pears & Almond Cream Puff

OCTOBER MENU: Smoked Salmon Remoulade, Bacon Wrapped Pork Tenderloin, Bourbon Maple Reduction, Parsnips, Pear Clafoutis  

Join Gaspar's & TidyWild to learn best practices to prepare for a kitchen for a remodel and maintain organization in the future.

MAY MENU (Vegetarian): Warm artichoke bruschetta, Ginger Miso Tofu Bites, Ricotta gnocchi with sauteed spinach, and Bananas Foster 

 APRIL MENU (Gluten Free): Lemon Scented Whipped Ricotta with Charred Artichokes, Hazelnut Crusted Salmon, Leek Tarragon Aioli, Smashed Potatoes, and Earl Grey Creme Brulee  

MARCH MENU (Gluten Free): Spring Leek Soup, Marinated Lamb Chops , Lemon Barley Rissoto, Roasted Carrots, Strawberry Panna Cotta 

Chef Kate will guide us through a delightful culinary journey, sharing her expert tips and tricks along the way.  FEBRUARY MENU:  Winter Salad with Warm Bacon Vinaigrette  Lobster Mac & Cheese Roasted ...