Every Thursday and Friday Farrand Hall Chef Ken Miller and the team present a multi course dinner.

Snacks

Early Summer Bouquet

Wild Mushroom Æbleskiver

Crispy Dulse and Wild Bergamot

Local Asparagus Grilled over Pine

with Salted Magnolia Petals

Baby Vegetables with Buttermilk and Lovage

New Onions, Juneberries, and Wild Mint

Beef Loin with Blistered Peas and Rhubarb

Farrand Hall Bakery Rye Bread

and Vegetable Ash Butter

Strawberry and Lavender Cake

A Little Tartelette of Sweet Woodruff Custard

Note: we do not make dietary accommodations to our single format menu. If you are gluten free, vegetarian, vegan, or have severe allergy to specific foods, we recommend looking closely at the menu or emailing us to see if a menu can accommodate you.

BUY TICKETS HERE: https://www.exploretock.com/farrand-hall/experience/526158/june-dining-with-chef-ken-miller?date=2025-06-04&size=2&time=12%3A00