Celebrate the New Year with an elegant, chef-curated dinner in the heated Hay Barn. The multi-course menu features locally sourced ingredients, paired wines and seasonal touches throughout. Doors open at 6 p.m. for a cocktail hour, followed by dinner service at 7 p.m. The evening concludes at 9 p.m., offering a refined celebration close to home.

Menu highlights:

• Hors d’oeuvres: Wagyu tartare with caviar on crispy potato; deviled eggs (seasonal)

• First course: Citrus and spruce–glazed diver scallops with celery root and brown butter hollandaise

• Second course: Whole-roasted Burgundy truffle en croûte with Jambon de Paris and pork pâté

• Third course: Chateaubriand with warm mushroom terrine, onion jam–glazed beef cheek and port wine truffle sauce

• Fourth course: Brioche pain perdu with candied root vegetables, Cambozola and Frangelico caramel

• Dessert: Winter citrus panna cotta with peach preserves, Chantilly cream, lemon, thyme and sesame brittle

Farm Dinners highlight seasonal flavors and community. To ensure seating together, guests should reserve all tickets under one name. Dietary needs and allergies can be submitted during checkout for the culinary team’s review.

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