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We start the Cowside Supper Series, 2026 with our first ever lunch.
Limited to 20 guests, these menus are built around what we raise , grow and make here at the farm, and highlight other local producers. We are thrilled to be working with Chef Alexandra Ellis for the season, owner of Cibo Vino Amore (www.cibovinoamore.com) she offers private chef experiences, and has been a popular Guest Chef here in past seasons.
Lunch will be served at 2:30. We will provide non-alcoholic beverages, and you may BYOB. The meal is served in the Hay Loft which is up flight of stairs.
This is a fixed menu, with accommodations for vegetarians or food allergies. Please make a note for anyone in your party with dietary restriction when you place your reservation.
Course 1: Sauteed Fiddleheads w/ lemon-caper remoulade
Course 2: Morgan choux puffs, shaved East Forty Farm beef brisket, arugula, confit garlic & pickled drop pepper aioli
Course 3: Lakin’s Gorges Cascadilla blue, fig jam and caramelized onion stuffed East Forty Farm Pork Loin, herb roasted potatoes, bourbon-pepper pan sauce
Course 4: Honey Roasted Rhubarb Tart, black pepper whipped cream, hot honey drizzle, candied pecan crumb
We start the Cowside Supper Series, 2026 with our first ever lunch.
Limited to 20 guests, these menus are built around what we raise , grow and make here at the farm, and highlight other local producers. We are thrilled to be working with Chef Alexandra Ellis for the season, owner of Cibo Vino Amore (www.cibovinoamore.com) she offers private chef experiences, and has been a popular Guest Chef here in past seasons.
Lunch will be served at 2:30. We will provide non-alcoholic beverages, and you may BYOB. The meal is served in the Hay Loft which is up flight of stairs.
This is a fixed menu, with accommodations for vegetarians or food allergies. Please make a note for anyone in your party with dietary restriction when you place your reservation.
Course 1: Sauteed Fiddleheads w/ lemon-caper remoulade
Course 2: Morgan choux puffs, shaved East Forty Farm beef brisket, arugula, confit garlic & pickled drop pepper aioli
Course 3: Lakin’s Gorges Cascadilla blue, fig jam and caramelized onion stuffed East Forty Farm Pork Loin, herb roasted potatoes, bourbon-pepper pan sauce
Course 4: Honey Roasted Rhubarb Tart, black pepper whipped cream, hot honey drizzle, candied pecan crumb