CURRENT NEWS: Our fine dining RESTAURANT is open Wednesday through Saturday evenings .. . . . RESERVATIONS 5-8pm 260-672-1715; The MARCH Dinner Menu is posted. Select restaurant, scroll to menu link. ........Our Casual lunch EMPORIUM is open Tuesday-Sat 10a-5:30p LUNCH: T-F 10a-2p. Sat until 3. Our most current LUNCH MENU is posted here.

Summer Freshness from the Farm

As summer begins to set in, we enjoy a true seasonal treat - the squash blossom.  Squash blossoms offer us the delicate flavor of summer and its bright color makes it one of our favorite appetizers. This fragile flower is sturdier than you'd think, and though we primarily serve  it as an appetizer, it sometimes makes its way to an entree as a wonderful garnish too.  Try making this tempura battered and ricotta filled temptation for yourself and you will agree.  It's a show stopper!


  • 6 squash blossoms

For the Filling

  • 2 cups ricotta cheese
  • 2 tsp lemon zest
  • 1 Tbsp olive oil
  • 1 egg yolk
  • 1 tsp fresh thyme

For the Batter

  • 1/2 lb. rice flour
  • 2 tsp kosher salt
  • 1 tsp olive oil
  • 1-1/2 tsp baker powder
  • 2 cups ice cold soda water


Combine the ricotta, lemon zest, olive oil, egg yolk and thyme.  Place mixture in a piping bag.

Combine ingredients for batter in a large bowl and mix until just combined.

Pipe ricotta mixture into squash blossoms, gently twisting the ends of the flowers to seal them.

Dip the flowers carefully into the batter and fry in oil at 350° or until golden brown.

Place on paper towel to drain.

Serve immediately.


Simple and delicious.  Try it at home - or come enjoy it here.