Do be aware that Blackberry Mountain is owned by the same company but a different location and dining at The Barn is only for people staying the the Farm.   The Barn was a large place with lowered lighting.  There was a reception/check-in room where they take your coats and take you to the bar to wait for your table.  On the way you pass by the open dessert kitchen and then the large open main kitchen and finally the bar.  If those seats are taken there’s another room with what looked like a demonstration kitchen (due to the long counter and screens mounted above) with tables, couches and a large fireplace.  In the main seating area there are both booths and tables of various sizes and then on the other side of the non-functioning fireplace are more tables in what appeared to be a converted porch.  The walls here were all windows as opposed to the old wood and high ceiling of the main room.  Carpet ran throughout and there was music in the background.  White cloths cover and tables which are also set with an exquisite napkin elaborately embroidered with “BF”.  One large chandelier hangs  in the barn with small lamps and other fixtures adding a bit more light.  Servers are everywhere and all anxious to make sure you enjoy your meal.  The menu changes many items every other day.  

Set up

 

Meal

In the waiting area we accepted their offer of crispy spicy pork rinds and peanuts to go with a complementary Blackberry Bumpkin – a signature cocktail.  it contained house infused blackberry vodka, pomegranate liqueur, Contreau, cranberry juice and the juice of one lime wedge.  It was too sweet for me and the the blackberry in the bottom of the glass had turned bitter.  The snacks were salty and crisp and made for fun snacking.

 

The bread service tonight was a maple turkey roll and a sourdough bread slice.  The spreads were salted butter and black-eyed pea hummus.  The texture of the breads was similar to the past nights – both good.  I didn’t care much for the hummus but it did taste a lot like black-eyed peas.

 

The amuse bouche was a tiny garden radish that was dipped in butter and then dotted with fennel powder and chive powder.  It was tender and quite good.

 

Crispy pig ears and grilled onions were dressed with buttermilk aioli, pickled ramps and arugula chimichurri.  There were a lot of thin sliced fried ears mixed with the fried onion.  Chewy and delicious, it went well with the aioli.

 

Asparagus and Beemster Cheese was with crispy ham, roasted garlic aioli, shallots and herbs.  The Dutch cheese was in thin slices with fresh garden asparagus and herbs.  I thought the dill was too dominant but otherwise it was good.

 

Wood-grilled mussels were combined with English peas, grilled leeks and charred arugula beurre blanc.  The mussels were out of their shells and combined with a ton of wonderfully fresh peas.  It was good.

 

Country ham wrapped quail came with Aleppo pepper, herb purée, crispy oats and mint.  There was a 1/2 quail but I couldn’t really discern the separate components.  The sauce was tasty and I loved the crunchy bits on the top of the nicely cooked quail.  It was good.

 

Joyce Farms Guinea Hen was plated with crispy grits, forest mushroom ragout, grilled kale and Guinea Hen confit.  The meat was nicely moist and juicy.  The mushroom ragout was delicious.  A fried croquette was hidden in the greens and that was the confit – which was savory as was the sauce.

 

JJ Farms roasted duck breast came with sweet tea gastrique, spring vegetables and foie gras.  The foie gras was the scoop on top of the nicely sliced rare duck meat.  Some fiddleheads were hidden below the bigger green leaves for a treat.  The reduced sauce really made the duck a standout with no liver component at all.

 

A carrot ginger small Madeleine was the pre-dessert.  Tender and lovely with great flavor and texture made it a fun tasty bite.

 

Blood orange sorbet was with fennel almond cake, crispy buckwheat and tarragon oil.  This one had lots of citrus flavor.

 

Benne seed brownie came with Appalachian root ganache and banana sherbet.  The fudgy brownie was topped with a delicious thin benne seed cracker/cookie.  It was wonderful but I didn’t care for the banana sherbet.