Welcome: The Heritage & Harvest Suppers
New Menu Coming July 14, 2025
Dinner will be held at Indy Kitchen, 154 S. Main St, Independence, OR 97351 on Saturday, August 16, 2025, from 4 PM to 7 PM.
Select from the dinner options below
Five-Course Dinner
Five-Course Dinner
Five-Course Dinner
Hors d'oeuvres: Blueberry-Jalapeño Cornbread Bites: mini cornbread squares featuring summer blueberries and hot peppers, served warm with a quenelle of honey butter. Salad: Salad: Watermelon, Red Onions, Cucumber, and Tomato Confit: sliced August watermelon, red onions, cucumbers, and heirloom tomato confit with fresh basil, sea salt, fet
Hors d'oeuvres: Blueberry-Jalapeño Cornbread Bites: mini cornbread squares featuring summer blueberries and hot peppers, served warm with a quenelle of honey butter. Salad: Salad: Watermelon, Red Onions, Cucumber, and Tomato Confit: sliced August watermelon, red onions, cucumbers, and heirloom tomato confit with fresh basil, sea salt, feta cheese, and a balsamic reduction. Appetizer: Sweet Corn Fritters: fresh August sweet corn formed into crispy fritters, served with an herb oil from seasonal basil and parsley. Entrée Southern-Style Jambalaya with Summer Vegetables: plant-forward jambalaya featuring August bell peppers, tomatoes, and rice, stuffed in roasted bell peppers. Seasoned chicken and house-made andouille sausage can be added to the jambalaya. Dessert: Blueberry Lemon Trifle: layers of sweet lemon pound cake, lemon curd, fresh summer blueberries, and lavender Chantilly.
Tasting Menu
Five-Course Dinner
Five-Course Dinner
Same courses as the five-course dinner, but with smaller portions.
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À la Carte Dinner
Five-Course Dinner
À la Carte Dinner
Customize your dinner experience by choosing only what you want.