Join us for our upcoming Spring Brunch fundraiser for Community Kitchen’s hunger relief efforts. This three course brunch will be held on Sunday, May 19th at Community Kitchen and includes paired cocktails from Cardinal Spirits. Non-alcoholic drinks will be available. The cost is $50/seat. There are two seatings: 11am and 1pm.
___Spiced Shrimp: spiced peel-and-eat shrimp with mint yogurt sauce (Aidan Boruff, Cardinal Spirits) or
___Tater Tot Poutine: crispy tater tots smothered in creamy mushroom gravy, green peas, pea sprouts, and cheese curds (Seth Elgar) *Can be made vegan with RSVP notice
___Crepes: crepes stuffed with spinach, asparagus, and mushrooms topped with melted leek hollandaise sauce (Veronica Fazio (Cardinal Spirits) *Can do vegan: Succotash- leeks, mushrooms, asparagus, sweet onion, spinach, peas, and zucchini in a spiced tomato sauce or
___Brunch Puff: flaky puff pastry stuffed with smoked ham, braised spring greens, bechamel sauce, and gruyere cheese topped with a poached egg and hot sauce (Abel Garcia) or
___Summer Strata- rich savory bread pudding with zucchini, summer tomatoes, and fresh herbs (Andrea Armstrong, IU Health)
___Berry Trifle: layers of sponge cake, raspberries, blackberry sauce, pastry cream, and vanilla whipped cream (Seth Elgar)
___Flourless chocolate cake with lavender semifreddo (Dan Williamson)
*We can do a fresh fruit salad mixed with blackberry sauce for any vegans
Reservations and menu choices are required and can be made by calling us at 812-332-0999 or emailing email@example.com.