Eden East at Springdale Farm
Eden East's signage is painted on the farmhouse where visitors can buy fresh produce. A deer head on the tree welcomes the diners.
Each place setting along the long tables has a copy of the evening's menu, which changes weekly.
Chef Coté pickled grape leaves that she foraged from the farm for this dish's base. Using raw goat milk from a friend, Coté made chevre, then topped it with fresh blackberry jam.
The kitchen makes three pastas, flavoring one with pesto and another with beets. The pastas are dressed with a smoked habanero pepper sauce and topped with shaved carrots, Parmesan cheese, and edible flowers.
Onion Ring Poutine
Complete with fresh cheese curds and duck gravy.
Chilled Parsnip Soup
As a palate cleanser, Coté served this chilled parsnip soup with pickled vegetables and a drizzle of housemade sorrel oil.