Dining & Events
What’s happening at Farrand Hall?
We’re busy these days with Cafes, Dinners, Brunches, Pop-ups, Markets and more. Check it out and join us!
February with Chef Ken Miller
Dinners take place Wednesdays, Thursdays and Fridays only. Some Saturdays will apply.
Menus change monthly and are posted at least one month ahead. Check back for the menu.
March with Chef Ken Miller
Every Wednesday, Thursday and Friday Farrand Hall Chef Ken Miller and the team present a multi course dinner.
Menu will be posted February 1st (or before)
Note: we do not make dietary accommodations to our single format menu. If you are gluten free, vegetarian, vegan, or have severe allergy to specific foods, we recommend looking closely at the menu or emailing us to see if a menu can accommodate you.
BUY TICKETS HERE: https://www.exploretock.com/farrand-hall/experience/520002/march-dining-with-chef-ken-miller?date=2025-03-01&size=2&time=12%3A00
Chef Carrie Masters, Bird & Toad
Chef Carie Masters is the owner of Bird & Toad. A woman led food/art collaborative based in Marquette, Michigan.
Carrie will our first residency chef of 2025. Cooking for three days in late March.
Menu TBD
Grab Tickets Here: https://www.exploretock.com/farrand-hall/event/513214/bird-toad-residency-march-26-27-28
April Dinners with Chef Ken Miller
Every Wednesday, Thursday and Friday Farrand Hall Chef Ken Miller and the team present a multi course dinner.
Menu will be posted February 1st (or before)
Note: we do not make dietary accommodations to our single format menu. If you are gluten free, vegetarian, vegan, or have severe allergy to specific foods, we recommend looking closely at the menu or emailing us to see if a menu can accommodate you.
BUY TICKETS HERE: https://www.exploretock.com/farrand-hall/experience/519998/april-dining-experience-with-chef-ken-miller?date=2025-04-02&size=2&time=12%3A00
Jake Szary, Madam Restaurant, Daxton Hotel, $150
Executive chef of Madam Restaurant at the Daxton Hotel
French Country Inspired Dinner w/ Chef Justin Paruszkiewicz, $90
French countryside inspired menu
Terrine De Campagne (French Country Pâte)
-Grilled Baguette. Cornichon. Olive. Radish. Pickled Mustard Seed.
Bouillabaisse
-Lobster Tail. Mussels. Shrimp. Saffron Fennel Broth. French Rouille
Fish a La Meuniere (Walleye)
-Pan Fried Walleye. Caviar Beurre Blanc. Grilled Lemon. Fine Herbs
Boeuf Bourguignon
-Beef Short Rib. French Bordeaux. Robuchon Whipped Potatoes. Wild Mushrooms. Winter Truffle.
Pots De Creme
- Chocolate Creme. Fresh Cream. Salted Caramel. Roasted Hazelnuts.
Chef Justin Paruszkiewicz $90
Terrine De Campagne
(French Country Pâte)
Grilled Baguette. Cornichon. Olive. Radish. Pickled Mustard Seed.
Bouillabaisse
Lobster Tail. Mussels. Shrimp. Saffron Fennel Broth. French Rouille
Fish a La Meuniere (Walleye)
Pan Fried Walleye. Caviar Beurre Blanc. Grilled Lemon. Fine Herbs
Boeuf Bourguignon
Beef Short Rib. French Bordeaux. Robuchon Whipped Potatoes. Wild Mushrooms. Winter Truffle.
Pots De Creme
Chocolate Creme. Fresh Cream. Salted Caramel. Roasted Hazelnuts
Justin Carlisle, Ardent
EXECUTIVE CHEF JUSTIN CARLISLE GREW UP ON A SMALL BEEF FARM IN RURAL WISCONSIN.
Food has played a major part in Carlisle’s life ever since his humble beginnings on the farm and in small restaurants, where a passion for cooking, a love for local food and a hard work ethic sprouted and thrived. These foundations developed into perennial James Beard Award nominations for Best Chef: Midwest along with countless accolades among the top restaurants in North America.
Justin’s flagship restaurant, Ardent, opened on Milwaukee’s East Side in October of 2013. Since its inception Ardent has been named among the nation’s 15 best new restaurants by Condé Nast Traveler; Best Restaurant in the State of Wisconsin by Business Insider; semifinalist for Best New Restaurant by the James Beard Foundation; #1 Restaurant in Milwaukee by Milwaukee Journal Sentinel; The Forward 50: Our Favorite Restaurants Right Now by Wine Enthusiast; 19 Great Restaurants to Work for in Food & Wine; and among the Top North American Restaurants (2021, 2022, 2023) in Opinionated about Dining.
Menu: Coming Soon
Jason Hook Residency $90
Jason has an Extensive career in New York Times and Michelin starred restaurants in the United States and France. Worked in the elite kitchens of Alain Ducasse, Jean-Georges, Christian Delouvier and Philip Legendre. Progressed through the ranks in top hotel companies including the Four Seasons, Ritz Carlton, and the St. Regis. Currently working as chef/owner of H2O Kitchen, freelance restaurant consultant, and as a professional food photographer and food stylist in Philadelphia, Berks County, Lancaster, and the Leigh Valley.
venison tartare michigan apple date caramel honeynut miso elderberry
sea scallop white acorn squash brown butter hazelnut cider rossini
sweet potato velouté foie gras butter redeemer wheat berry milk bread maple
beef tenderloin malted parsnip vanilla bean yukon fondant marrow vin rouge
namalaka white chocolate preserved cara cara cranberry pistachio honeycomb
Richie Farina $125
Menu:
1st- Caviar, Toasted yeast, Potato, Brioche
2nd- Scallop, Charred Turnip, Pickled Celery, Parsnip Burre Monte, Nasturtium
3rd- Salsify Log, Cauliflower Puree, Umami Soil, Ponzu Pearls, Autum Leaves
4th- Lamb Belly, Sunchoke Textures, Cranberry, Black Lime, Pink Tip Parsley
Pre Dessert - “Raw egg” Passion Fruit, Mango, Coconut
5th- Corn & Blueberry Textures, Cake, Mousse, Crumble, Puff
Burger & Beer $35
We partnered with Dark Horse Brewing to create a Farrand Hall inspired beer! And we want you to have some. In fact, we want you to have an entire 6 pack.
We’ve also invited Melway Burgers to do a Pop Up that night.
Each ticket comes with a double cheese burger and a 6 pack of beer.
Come celebrate with us and hang out around the fire pit. (indoor seating will also be available)
Tickets: https://www.exploretock.com/farrand-hall/event/501814/beer-burgers
Harvest Dinner
Menu:
Roasted Pumpkin Bisque
Squash Ribbon Salad with Pistachios and Goat Cheese
Smoked Amish Chicken Quarters
Smoked Locally Raised Bone in Pork Shoulder
Served with House Made BBQ Sauce, Bread and Butter Pickles & Rolls
Takeaway dessert
Cheap Old Houses Dinner & Tour
We’re excited to welcome Elizabeth and Ethan to Farrand Hall for a special night. Starting with a house tour of Farrand Hall, then a talk with the founders of Cheap Old Houses, and special three course dinner with Farrand Hall’s executive Chef Dont’e Shaw.
Tickets are $90 and include a signed book and dinner.
Andrew Dolich Residency $90
Buy Tickets: https://www.exploretock.com/farrand-hall/experience/499226/chefs-tasting-menu?date=2024-09-25&size=2&time=17%3A30
Rick Gresh Residency $90
Rick Gresh will cooking September 4, 5, 6 & 11.
TOGARASHI CHICKEN SKEWERS: yuzu blackberry bbq sauce
ARUGULA SALAD :truffle smoked tomatoes, herb vinaigrette, goat cheese fondue
DOVER SOLE: preserved lemon, capers, parsley, brown butter, dilly cucumbers
HUNG LAMB: little stinker casserole, green beans, knife work pepper chimichurri
END OF SUMMER GRUNT: mixed berries, cinnamon, lemon, buttermilk biscuit, vanilla ice cream
Purchase tickets: https://www.exploretock.com/farrand-hall/experience/499226/chefs-tasting-menu?date=2024-09-25&size=2&time=17%3A30
Brunch
Brunch menu
Heirloom tomato and kale salad, crispy shallot, celery vinaigrette
Smoked Ham, green tomato molasses and green tomato chow chow
Deep dish Quiche Florentine
Shrimp and Grits white hominy grits and bacon gravy
Buttermilk biscuits
Friday Brunch
Friday Brunch sounded fun to us so here we go! Our usual family style events.
Menu: Quiche, shrimp and grits, empanadas, salad, and beignets! Of course we toss in a mimosa!
Wine Pairing Dinner with John Ward
Enjoy tonights dinner with 5 special wine pairings selected by sommelier John Ward.
City Built Brewery Beer Tasting
Meet the brewers from City Built Brewery in Grand Rapids. Taste 5 of their beers paired with food. Book your reservation here.
Friday Dinners with Chef Dont'e Shaw
Join us on Fridays for our intimate 38 person dining experience with four course tasting menu by executive chef Donte Shaw. Book your reservation here.
Friday Dinners with Chef Dont'e Shaw
Join us on Fridays for our intimate 38 person dining experience with four course tasting menu by executive chef Donte Shaw. Book your reservation here.
Friday Dinners with Chef Dont'e Shaw
Join us on Fridays for our intimate 38 person dining experience with four course tasting menu by executive chef Donte Shaw. Book your reservation here.
Friday Dinners with Chef Dont'e Shaw
Join us on Fridays for our intimate 38 person dining experience with four course tasting menu by executive chef Donte Shaw. Book your reservation here.