Basically, this was the fine dining version of the lunch we had the previous day.
The menu was definitely different. It was a listing of the current ingredients they had available on the farm to work with. You could tell them if there was anything you wanted or didn’t want, if you minded if food was served raw, etc. We are easily pleased and said that anything goes. And so a new night of ridiculous gorging began.
I was definitely skeptical of dish number 1. It takes a lot of creamy, cheesy, fatty sauces slathered on top of vegetables to make me eat greens and their just-as-yucky-tasting vegetable siblings so I didn’t think I was going to be very receptive to carrots, turnips, and cauliflower propped on a serving log. But you know what? It was actually REALLY good. There was a slight taste on salt but other than that, it was the freshness of just-harvested veggies that won me over. It was served with homemade golden Yukon and faro chips.
Next were mini beet and goat cheese burgers. The goat cheese they have here is much more mild than what I’m used to and it gave a sweetness to the burgers. I LUV goat cheese but have never had a mild version of it before and I don’t think I would have figured out what it was without the server’s description of the dish beforehand.
Even bread was not a normal fare. It was served with homemade butter, homemade ricotta (so yummy and I’m not the biggest fan of ricotta usually), and two salts: a beet horseradish salt and a arugula salt.
Also pictured behind our bread accompaniments was our next course, warm parsnip soup.
Troutlings (I’m guessing it’s the name for baby trout). Deep fried and sooo fresh tasting.
Spanish mackerel in a lettuce vinaigrette and topped with Swiss chard.
A little too much flash from my camera… But this was a crazy (and delicious) beet and mache salad with yogurt, pinenut butter, and maple gelee topped with foam.
Maine scallops with fortified pistou (and no, I had never heard of that word before last night).
I got it trouble for using my flash (who knew?!) so it’s back to iPhone pics after this.
Deep fried goose egg. Prior to this dish our server came over with this huge bird’s nest encased in glass and showed us the different types of eggs they were currently collecting on the farm.
Pasta made with goose eggs. We also got into a conversation with our server about one of the newest undertakings going on at the farm: breeding geese in order to obtain foie gras, through natural means.
Lamb and fried polenta.
And now on to the desserts. Starting with a sorbet over some fresh fruit.
Ryan’s dessert included a chocolate AND beet cake.
My dessert was a little more traditional with pineapples.
And lastly…. A little cookie to seal the deal.