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.

Antipasti

Guanciale crostini with apple syrup

House-made coppa and culatello

Pickled roots

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

Primo

Handmade pasta al ragù Montville

 

Secondo

Braised duck, whipped celeriac, buttery onions

 

Dolce

Maple flan

 

Wine

2017 Big Trunk: off dry, champagne method cider

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

2016 Twitchell: dry, still blueberry wine