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

Course 1: Snacks

Æbleskiver.

Mussel and Sea Buckthorn Ceviche.

Mushroom Tartelette.

Course 2:

Jellied Eel Consomme with Salted Cream, and Orange Wine.

Course 3:

Parsnip Latte served with Black Truffle Crisp.

Course 4: 

Lake Trout and Seaweeds with Smoked Butter.

Course 5:

Bison Shortrib braised in Naturally Fermented Cider.

Black Garlic Hominy.

Roasted Beets with Dried Rose and Horseradish

Course 6:

Popcorn Custard Tart with Sweet Woodruff and Dried Berries.

Chocolate Pepita Fudge.

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