Every Thursday and Friday Farrand Hall Chef Ken Miller and the team present a multi course dinner.

Snacks

Rabbit Loin Skewer

Crayfish Æbleskiver

Baby Radish

Farrand Hall Hen’s Egg

Grilled Ramps with Crayfish Broth

Lightly Smoked Lake Speckled Lettuce

Rabbit with Farmed and Foraged

Shoots and Leaves

Farrand Hall Bakery Rye Bread

and Vegetable Ash Butter

Toasted Hay Mousse with Maple Syrup

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