Night of the Butterflies
Guests will Experience:
- Musical Entertainment - Pangea Steel Drum Band
- Art Activities for Children
- Face Painting
Make a Night of It! Taste of the Gardens Café will open at 5 pm with a family friendly menu including a kids' special of chicken tenders and potato wedges for $5.95. Come early for dinner and visit the Gift Shop.
Remember to Bring Your Camera! It's time to bloom. See beautiful butterflies and lush tropical blooms. And don't miss the caterpillar room.
RSVP by February 15, 2017
Choose one of three ways to RSVP:
Helpful Hints: RSVP as soon as possible - these events are on a first come, first served basis and space is limited!
If you RSVP online, you will receive an email confirmation and you will be able to access your reservation through your online account. Other RSVPs will only be contacted if the selected event is full. Tickets will not be issued; your reservation will held at the door.
If you need assistance with your online account, contact membership at email@example.com or call 616-977-7689.
Taste of the Gardens Café Specials for Night of the Butterflies 2017 Member Parties:
March 6 - Pork Style Ramen Bowl $9.95
Traditional Japanese dashi broth over ramen noodles with roasted pork, pickled vegetables, ginger scallion sauce, and soft-boiled egg
March 12 - Korean BBQ Brisket Tacos $9.95
3 tacos served in corn tortillas with pickled red onions, napa cabbage slaw, avocado, salsa roja
March 19 – Crab Cake Po’ Boy Sandwich $9.95
Jumbo Lump crab meat, coleslaw, pickled okra, romesco remoulade sauce. Served on Field & Fire Ciabatta
March 26 - Bagel Pizza Duo $9.95
2 bagel pizzas:
1. Chicken Pesto with goat cheese, roasted red peppers and red onion
2. Classic red sauce with local sausage, marinated mushrooms, fresh mozzarella and drizzled with truffle oil
**Bagels are organic, hand-made and sourced locally from G.R. Bagel in Eastown.
April 2 - “Smokey-Blue” Wild Mushroom Toast $9.95 (v)
Field & Fire organic sourdough bread topped with a leek and wild forest mushroom sauté, smoked blue cheese and a delicate, soft-boiled egg