Fall Dinner at The Orchard in The Peck & Bushel Barn

Building off the success of our first dining event in The Peck & Bushel Barn, we are excited to host this Fall Dinner at The Orchard. Beginning with a welcome reception in the orchard, join us as Executive Chef Angela Rondinelli from Downtown Kitchen creates a four-course, family-style dinner highlighting the tastes and scents of the season while working with apples and honey produced on the organic farm by the owner, Joe Fahey. 

While we would like to have full beverage service during the welcome reception in the orchard, due to local ordinances, serving alcohol in the orchard is not permitted.

Passed Appetizers 

Bacon-Wrapped Dates with Apple Cider Vinaigrette

Pear, Brie, and Rosemary-Honey Tarts
 

First Course

Roasted Kabocha Squash Soup
Crispy pancetta and sage

Field Greens Salad
Pomegranates, candied almonds, rustic croutons, tarragon mustard dressing
 

Second Course

Quail Confit En Croute 
Fig Jam, cream cheese, fresh herbs

Pancetta Roasted Brussel Sprouts
 

Third Course

Braised Beef Cheeks 

Cider-Braised Pork Loin 

Parsnip-Apple Purée 

Roasted Root Vegetables
 

Dessert

Apple Tart Tatin
Crème fraiche and bourbon caramel

Pumpkin Pie
Classic, topped with hazelnut brittle