winter supper club
Saturday, February 16th at 6pm
Join us for a four course farm supper with cider pairings at the long table in the farmhouse. The plated meal reflects years of effort from the fields, garden, cidery and kitchen at High Ridge Farm.
$75/ person, includes cider, does not include tax.
Guanciale crostini with apple syrup
House-made coppa and culatello
Field pea fritters, fried in lard and topped with pepper relish
Handmade pasta al ragù Montville
Braised duck, whipped celeriac, buttery onions
2017 Big Trunk: off dry, champagne method cider
2016 Feet on the Ground: still, dry, and unfiltered cider
2016 Twitchell: dry, still blueberry wine