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

Pickled roots

Field pea fritters, fried in lard and topped with pepper relish


Handmade pasta al ragù Montville



Braised duck, whipped celeriac, buttery onions



Maple flan



2017 Big Trunk: off dry, champagne method cider

2016 Feet on the Ground: still, dry, and unfiltered cider

2016 Twitchell: dry, still blueberry wine