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

Snacks

walleye aebleskiver, baby radish in soil, rabbit leg skewer

Beet cooked in Embers

apple, dried rose, wild chive

Crawfish “Latte”

Farrand Hall Duck Egg

lamb sugo, cavatelli, garlic mustard leaf

Spring Rabbit Loin

leek, black truffle, black garlic

Farrand Hall Bakery Rye Bread

burnt vegetable trim butter

Popcorn Tres Leches

maple syrup, dandelion, hazelnut

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