Dec 1, 2025
Apr 9, 2026
APRIL MENU (Gluten Free): Lemon Scented Whipped Ricotta with Charred Artichokes, Hazelnut Crusted Salmon, Leek Tarragon Aioli, Smashed Potatoes, and Earl Grey Creme Brulee
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Feb 10, 2026
May 13, 2026
MAY MENU (Vegetarian): Warm artichoke bruschetta, Seared tofu with Piccata sauce, Ricotta gnocchi with sauteed spinach, and Bananas Foster
Join Gaspar's & TidyWild to learn best practices to prepare for a kitchen for a remodel and maintain organization in the future.
Mar 24, 2026
Jun 9, 2026
JUNE MENU: Summer Corn Chowder, Kate's Crab Cakes, Coconut Rice, Curry Mango Sauce, Strawberry & Rhubarb Galette
Jun 28, 2026
Join the Gaspar's community and march with us in this year's Pride parade!
Sep 10, 2026
SEPTEMBER MENU: Pumpkin Ravioli with Browned Butter Pecans & Sage, Roasted Duck with Blackberry Port Reduction, Roasted Delicata Squash, Celery Root Puree, Pears & Almond Cream Puff
Oct 14, 2026
OCTOBER MENU: Smoked Salmon Remoulade, Bacon Wrapped Pork Tenderloin, Bourbon Maple Reduction, Parsnips, Pear Clafoutis
past event
Mar 11, 2026
MARCH MENU (Gluten Free): Spring Leek Soup, Marinated Lamb Chops , Lemon Barley Rissoto, Roasted Carrots, Strawberry Panna Cotta
Feb 5, 2026
Cooking Classes
Chef Kate will guide us through a delightful culinary journey, sharing her expert tips and tricks along the way. FEBRUARY MENU: Winter Salad with Warm Bacon Vinaigrette Lobster Mac & Cheese Roasted ...
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