Every Wednesday, Thursday, Friday and Saturday in February Farrand Hall Chef Ken Miller and the team present a multi course dinner.

Course 1: Snacks Æbleskiver, Potato and Cheese Mochi, Smoked Walleye with Crisps and Winter Vegetables

Course 2: Scallop with its Roe

Course 3: Sunchoke Latte with Brioche and Black Truffle

Course 4: Winter Squash with Uni and Apple

Course 5: Bison Short Ribs with Burnt Onion and Parsnip, served with Danish Bread and Cultured Butter

Course 6: Chestnut Custard with Barrel Aged Maple Syrup and Pine

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/519999/february-dining-experience-with-chef-ken-miller?date=2025-02-05&size=2&time=12%3A00