The dining room is divided into 2 rooms.  One has a dramatic coved ceiling, some booth seating along one wall, and a lot of lights.   The adjacent room was where we were always served and it is a reclaimed porch.  Windows to the grounds make up one wall and it is ended by windows to some of the wine cellar on one end  and the other by a large stone fireplace.  The lighting is much lower here and the room more cozy.  Both have music in the background, wood floors, lovely linens, and fresh flowers on the good sized marble topped tables.  One thing I wondered about was would the wine and spirit options be from the “low shelf” since they were included in your stay.  They were not.  The alcohol options for cocktails were many and varied as was the wine that was mostly by the glass.  We did have a bottle at the Twigs dinner but otherwise we let the sommelier pick based on what we were having and it was all good.  If you didn’t like something they were happy to pour you a glass of something else.  A premium list is available at an extra charge but I encourage you to put your selection into their hands.

Set Up

 

Food

Tonight’s snacks were eaten in the barn room.  They included clothbound cheddar, housemade chips and crab wontons.  Some of the chips were not crisped throughout but most were fine and good with cocktails.  The wontons didn’t have a lot of crab flavor but were fine.  The cheese was good.

 

The bread of the evening was pumpkin seed sourdough.  It had a good crisp crust and was served with softened butter.

 

Seared Scallop was with Twin Farms fennel, leeks and smoked mussels.  There was just one scallop but it was good sized and the server warned us it was just one.  It was perfectly cooked and sitting in a sauce of butter and fennel then topped with some crispy strings.  This one was very good.

 

Seared foie gras was plated with figs, almond butter, brioche and Twin Farms honey.  The almond butter made a fun bottom on the plate printed with two hands.  The lovely seared foie gras shared its richness with the brioche below and was perfect paired with the fig jam and bruléed fig pieces.   It was an excellent plate.

 

Artic Char was served with potato rosti, garden cabbage, scallion and mustard cream sauce.  The fish was slightly overcooked but the flavor was good.  The rosti was made with shredded potatoes and the cabbage topping was also fine shreds.

 

Lamb loin was plated with sunchoke, zucchini and mustard seed demi-glace.  It was cooked medium rare as requested and wonderful with the well flavored sauce.  Alone the meat was just okay but the sauce really brought it to life.  The sunchoke puree was quite good and even the zucchini was tasty.  I really enjoyed this plate.

 

Dessert was a tough choice and the server suggested we get all 3 and so we did.  Dark Chocolate Marquise was made with hazelnut mousse, hazelnut sponge, red currant gel, candied hazelnuts and pumpkin spice ganache.  This one made me think of a lot of dessert plates that have so many things on the plate there’s no way you can combine them.  The chocolate parts were good as were the candied hazelnuts.  Maybe they should make a plate out of just those 2.

 

Chevre Bavaroise contained fig jam, orange-cardamom gel, sesame crisp, and Twin Farms honey frozen yogurt.  This was a take on a fruit and cheese dessert plate.  This one had lots of mild flavors and very little sweetness.

 

Baba au Rhum included apple and Delicata squash, spiced seed, apple cider reduction and brown butter sage gelato.  The squash was poorly cooked and too tough to be able to cut but the apples were tender and fine.  Once you moved the squash out of the way it was okay.