Announcing our menu for our August 17th Market Table: A Farm-to-Fork Fundraiser! Chef Paul Smith has created an Appalachia meets France dining experience you won't want to miss!


Passed hors d'oeuvres and champagne reception begins at 6:30 PM

First Course - JQ Dickinson ricotta mousse stuffed peaches with candied black walnuts and living greens with minted balsamic vinaigrette 

Second Course - Hernshaw farms mushroom and chèvre on open fired Charleston Bread baguette with pickled radish and zucchini blossom 

Third Course -Elmcrest Farms fire braised chicken with heirloom tomato pie, dauphinoise potato olive oil powder with pinot noir jus lie 

Fourth Course- Holl’s Chocolate bomb with lavender florentine tuile muscat huckleberry caramel 

Each guest will have an all-they-care-to-drink selection of wines curated from The Wine Shop at Capitol Market!


This experience will feature ingredients available all around Capitol Market and paired with wine selections from The Wine Shop at Capitol Market!


Tickets are $115 Per Person & Proceeds benefit Capitol Market, a 501(c)(3) non-profit.


**Due to the nature of these dinners, substitutions are not available** 

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