Speaking of Farm to Table, there are still a couple seats available for Noble's inaugural "Roof-to-Table" dinner, taking place tonight. This special meal will incorporate the produce and herbs from Sansom Street restaurant's rooftop garden in each dish.
The menu will include: Cherry Tomato Cocktail with assorted basils and mints; Barnegat Light Sea Scallops with faro and nasturtium pesto; Slow-Cooked King Salmon with apricot, chanterelles and herbes de Provence; Grilled Beef Sirloin with Vietnamese cilantro; and Cherry Clafoutis with lemon-verbena ice cream.
The garden features three separate beds. One features Herbes de Provence, with garden chives, three varieties of sage including purple and tricolor, English thyme, several species of rosemary, French tarragon, Italian parsley and Greek oregano. Another, edible flowers with Mexican marigolds (yellow, orange and red), calendula (classic creamy yellow petals), borage (iridescent blue with purple, pink and silver flowers), nasturtium (mix of jewel-like colors), heirloom pole beans (purple hyacinth and red pole beans) and pineapple sage (bright green leaves with lipstick red flowers). Lastly, the Lemon Bed boasts lemon thyme, lemon verbena, lemongrass and lemon balm, as well as Vietnamese cilantro to complement the fresh, citrus-y pop of the adjacent plants. A container garden, also on the roof, is home to heirloom tomatoes, peppers, cucumbers, mint and a host of unusual varieties of basil. Chef Sinnott worked with Grace Wicks of Graceful Gardens to design and coordinate plantings.
The meal costs $55 per person. For an additional $20 per person, Noble mixologist Christian Gaal will pair cocktails or wines with each course. Reservations required. These Roof-to-Table dinners will continue throughout the summer on the last Thursday of each month. Upcoming dates include Thursday, July 29 and Thursday, August 26. To reserve a spot, call 215-568-7000.