2014 Farm Dinners

 

2014 Farm Dinners
@ Fairhaven Farm

Appetizers at 6:30; Dinner at 7:00
*September 13th Appetizers at 6:00 and Dinner at 7:00


  Reservations are required and are taken through the Thursday before each dinner. Call 320-236-7894 for reservations and cancellations.
(Sorry, but we cannot accept cancellations after Thursday.)

Dress is casual. 
Let the weather be your guide.

 A vegetarian option is always available.  Please call during the week before the dinner to learn what we are serving.

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Beer and Food Pairing
Saturday, June 14

$38
(In collaboration with Third Street Brewhouse of Cold Spring)

Appetizer course
Herb and tomato jam wood-fired pizza

Salad course
Greens with apricots, buckwheat, and smoked Gouda
Grilled sourdough bread

Main course
Roasted pork belly with rhubarb chow-chow
Purple fingerling and sweet potato salad

Desert course
Sticky toffee pudding cake with caramel cream

 

Folks from Third Street Brewhouse will help with the pairings and will be on hand to talk about the beers. Each course will be served family style, accompanied by about three ounces of beer per guest. (The limitations of our license for this event are such that if you wish additional adult beverages, you should bring them with you.)

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Second Annual Fish Boil
Saturday, July 19

$28
(This year, we will be boiling outside.)

Appetizers
Three kinds of deviled eggs with herb toasts

Main
Cod, shrimp, and sausage, boiled with corn and potatoes; dumped on tables; and covered with melted butter

Tomato and grape salad with lime and herbs
Crusty bread

Dessert
Tres leches rice-pudding parfait with strawberries and Scottish shortbread

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Grown-Ups’ Pizza Farm
Friday, August 1

$15

We provide a pizza buffet, [from our wood fired oven] salad, and dessert, as well as glasses and flatware.
You bring your own dishes (paper or otherwise) and your beverage(s) of choice.

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Farm to Table
Saturday, August 23

$30
(This third annual sustainable dinner features fresh, locally-sourced ingredients.)

Appetizer
Tomato sandwiches on bacon bread with smoked pepper aioli

Main
Ricotta meatballs with green-tomato chimichurrie
Gnocchi with creamed sweet corn
Roasted garden vegetables, fresh tomatoes, and rustic croutons over kale 
with a cucumber-basil dressing
Biscuits with "Jars of Summer" jams

Dessert
Fresh cornmeal cake with raspberries and cream

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Wine Tasting Dinner
Saturday, September 13
$38

Appetizer Course
Cheese, olives, dried fruit, salami, and crackers
The appetizers will be paired with one wine and will be enjoyed in the garden.

Salad Course
Greens with raspberries and roasted squash
Parmesan pepper bread

Main Course
Normandy chicken (chicken with apples)
Wild rice pilaf with duck fat roasted vegetables

Dessert Course
Apple hand pies with a cheddar cheese crust

Each course, except the appetizer course, will be served family style, accompanied by about three ounces of a paired wine per guest. (The limitations of our license for this event are such that if you wish additional adult beverages, you should bring them with you.)

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Harvest Dinner
Saturday, October 11
$28

Appetizer
Cheddar cheese pretzels with honey mustard sauce

Main
Sauerbraten with ginger gravy
Mashed potatoes
Sauerkraut with sausage
Red cabbage with lemons
Beet and applesauce salad
Rye bread

Dessert
Sweet potato and apple torte with maple pecan syrup