Come dine with us on the farm and experience the pleasures of eating locally. We've created a delicious farm to table menu, featuring local foods at the peak of their season, harvested here and at other area farms. What makes this dinner even more special is that it all happens inside the historic Lyman Homestead. You can expect a beautiful farm setting, great company, great food, and a wonderful sampling of beverages by New England Cider Company (NECC).
Start the harvest season with a plated 4-course farm-inspired dinner. Enjoy CT-grown vegetables, local fish, farm-fresh pork, local produce, all accompanied by great local drinks and dessert.
Our dinner features the farmers who grow or raise the food we are serving, as well as the brewmaster from NECC. With each course, you will experience peak season freshness and conversations with the farmer/food artisan who contributed to our table. You will learn about the guest farmer’s practices and their passion for growing local food. Of course, our fruits and cider will always be featured!
Tickets: $90 per person (Age 21+ event)
Advanced reservations required.
Price does not include CT Sales Tax.
Call 860.349-6043 to reserve your space
Cocktails begin at 6:00pm
About our Chef:
Ben Gaffney: Ben learned to cook from his dad who was a chef in Connecticut. Gaffney worked for Emeril Lagasse at NOLA, Emeril's famous eatery in New Orleans, as well as Lagasse's restaurants in Orlando and Miami where he was executive pastry chef. Before joining the farm, Ben managed the Atticus Bookstore Cafe in New Haven. He won the Iron Chef New Haven competition in 2013. Ben joined the Apple Barrel staff in 2016, and he has reinvented our deli menu and catering offerings.
Location: Lyman Homestead
Directions: Get Directions
Reserve your seats today. Call 860.349.6043.
Seared CT Black Sea Bass
Served with locally foraged Golden Chanterelle mushrooms and saffron leek broth
Topped with a goat cheese bruschetta
Paired with NECC Dry Cider
Lyman’s fresh cider brined CT Pork belly and CT Cheddar Baked in crispy puff pastry
With peppercorn Balsamic glazed sweet potato chips and baby dinosaur kale
Paired with NECC Fresh Blend
Sour Apple & Spearmint Sorbet
Paired with NECC Mint Cider
Braised Beef Cheeks Wrapped in Cherrywood smoked bacon
and served with Purple Potato Hash, roasted cauliflower, and Serviceberry demi Glace
Paired with NECC Sumac Cider
Bosc Pear and Apple blossom honey Crostini topped with Raspberry Curd and sweet cream
Paired with NECC Ice Cider
Menu subject to change.
Local companies participating in this Farm to Table Dinner include: