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

Course 1: Danish Rye Bread with Smoked Eel Spread

Course 2: Snacks

Æbleskiver.

Mussel and Sea Buckthorn Ceviche.

Mushroom Tartelette.

Course 3:

Crayfish Bisque “Latte” with Black Truffle.

Course 4:

Lake Trout and Fresh Dulse with Smoked Butter.

Burnt Onion Potato Puree.

Roasted Beets with Dried Rose and Horseradish

Course 5:

Popcorn Tres Leches with Barrel Aged 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/520002/march-dining-with-chef-ken-miller?date=2025-03-01&size=2&time=12%3A00