Description

Our crazy talented chefs have been making plans and we are sooo excited to welcome you back to our dining room in 2024 for a repeat of our special dinner series, featuring food from some of our favorite producers around! You won’t want to miss out on these meals, so reserve your seat and grab a ticket now. Before it’s too late!

February 17th, 2024: The Chef in the Root Cellar (Ticketing Closed)
– 6pm – 8pm
– 5-course plated dinner
– Amuse, Potatoes: garlic duchesse potato. creamy charred onion purée. crystal hot sauce drizzle.
– Course #1, Carrots: carrot ginger soup. smoked trout.parsley oil. crispy fried shallots.*
– Course #2, Cabbage: pork cabbage rolls. tomato sauce. chives.* 
– Course #3, Rutabaga: rutabaga purée. beef cheeks. glazed rutabaga and turnips. herb salad. caraway crema.*
– Dessert, Beets: beet mousse. chocolate crumbs. candied beet flower. blood orange geleé.

*vegetarian option available

April 20th, 2024: The Chef in the Mill House (Ticketing Closed)
– 6pm – 8pm
– 5-course plated dinner
– Amuse, Rye: rye blini. beet cured salmon. lemon horseradish cream. dill oil. fried capers.*
– Course #1, Buckwheat: buckwheat tabbouleh. spring vegetables. watercress. herby green chimichurri.
– Course #2, Cornmeal: cornmeal fried chicken. pickled green tomatoes. shaved onion salad. micro cilantro. buttermilk dressing.* 
– Course #3, Barley: beef and mushroom ragù. creamy barley. herbed ricotta. gremolata.*
– Dessert, Sorghum: sticky sorghum pudding. cherry bourbon caramel. whipped crème fraîche. popped sorghum.
*vegetarian option available

June 8th, 2024: The Chef in the Greenhouse (Sold Out)
– 6pm – 8pm
– 5-course plated dinner
– Amuse, Peas: pea arancini. pea purée. bacon fat aioli. pea shoot.*
– Course #1, Carrots: roasted carrots and turnips. cardamom. red pepper romesco. red wine pickled shallot.
– Course #2, Radish: soy-marinated beef tartare. radish, carrot and cucumber salad. gochujang sauce. cured egg yolk.* 
– Course #3, Fennel: grilled lamb and pork sausage. braised fennel and chard. lemon purée. toasted spices and nuts.*
– Dessert, Rhubarb: rhubarb custard. lemon cream. slow roasted strawberries. almond praline.
*vegetarian option available

September 7th, 2024: The Chef in the Field (Sold Out)
– 6pm – 8pm
– 5-course plated dinner
– Amuse, Corn: roasted corn salsa. queso fresco. corn tortilla chip. 
– Course #1, Melon: pork belly. melon. mint. birds-eye chili. caramelized shallot. sesame. lime.*
– Course #2, Tomato: tomato tart. basil aioli. micro basil. dill oil.
– Course #3, Summer Squash: braised lamb. baba ghanoush. grilled summer squash. chermoula.*
– Dessert, Peach: peach napoleon. peach pudding. apricot purée. candied hazelnuts. tarragon and maraschino macerated peach.
*vegetarian option available

October 19th, 2024: The Chef in the Bogs & Waterways (Sold Out)
– 6pm – 8pm
– Chef’s Amuse, Trout: smoked trout dip. rye cracker.*
– Course #1, Watercress: salmon crudo. watercress. caper. shaved red onion. lemon chili crisp.*
– Course #2, Wild Rice: wild rice bisque. mushroom powder crouton.*
– Course #3, Cranberries: turkey roulade. caramelized onion. stewed cranberry. butternut squash purée.*
– Dessert, Elderberry: baba au rhum. elderberry compote. lime cream.
*vegetarian option available

December 14, 2024: The Chef in the Forest
– 6pm – 8pm
– 5-course plated dinner
– Chef’s Amuse, Pine & Spruce: spruce tip panna cotta. maple. toasted pine nuts.
– Course #1, Venison: venison terrine with pistachio & cranberry. bergamot cracker. pickled ramp jam. cornichon.*
– Course #2, Blackberry: winter squash risotto. roasted blackberry. blackberry gastrique. walnut dukkha. crispy sage.*
– Course #3, Duck: duck leg confit. port wine sauce. garlic rosemary pommes purée. sunchoke chip. roasted brussels sprout.*
– Dessert, Maple: maple apple millefeuille. rosemary crème anglaise. smoked black walnut. buckwheat pizzelle.
*vegetarian option available