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HAPPY THANKSGIVING BUFFET

*** At this time, we are fully booked for this event.

COME OVER TO OUR HOUSE FOR THANKSGIVING

Thursday, November 24, 2016, 11 a.m. to 5:30 p.m.

$55/person ~ 1/2 price 8 and under  

BUFFET MENU

Raw Bar:  

Chilled Shrimp, Selection of Freshly Shucked Oysters, Traditional Accoutrement

Assorted Cheeses, Cured Meats & Crudities 

Kale Caesar Salad

Traditional Waldorf Salad: Celery, Apples, Walnuts & Grapes

Roasted Brussels Sprout Salad with Parsnips, Pomegranate Seeds, Carrot Ginger Vinaigrette

Farm Table Salad:  Mixed greens, Crudities, Dijon Vinaigrette

Butternut Squash Bisque

Chilled Beet Vichyssoise

Oven Roasted Turkey Breast with Cranberry Chutney and Pan Gravy 

 Prime Rib with Horseradish Creme & Port Wine Demi-Glace

Haricot Vert Almondine

Triditional Mashed Potatoes

Corn Bread & Sage Stuffing

Candied Yams

Scalloped Onions

Selection of House Made Desserts:  

Indian Pudding with Crème Anglaise, Chocolate Mousse, Baked Apple "Pie", Pumpkin Pave with Bourbon Whipped Cream

NOTE: WE ARE CURRENTLY TAKING CREDIT CARDS TO CONFIRM RESERVATION.

To reserve, email: events@kringlefarmtable.com or call (413) 648-5200.

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HAPPY 5-YEAR ANNIVERSARY FARM TABLE & KRINGLE COUNTRY BARN

HAPPY ANNIVERSARY TO THE FARM TABLE AT KRINGLE CANDLE - 7-COURSE WINE PAIRING EVENT OCTOBER 12, 7 P.M.

HAPPY ANNIVERSARY TO THE FARM TABLE AT KRINGLE CANDLE - 7-COURSE WINE PAIRING EVENT

OCTOBER 12, 7 P.M.

10/11/16 WE ARE FULLY BOOKED FOR THIS EVENT. THANK YOU!

 

Meet Executive Chef Robert Conlin

and join us for a

Special Anniversary 7-Course Menu

Paired with the Perfect Wines

Wednesday, October 12, 7 p.m., $85/person

To reserve, call (413) 648-5200

Or Email: events@kringlefarmtable.com

MENU

Proudly Presents a 5th Anniversary

7-Course Wine Pairing/Dinner Event

Featuring Chef Robert J. Conlin of the Farm Table Restaurant

Foie Gras Mousse Brûlée

Brioche Toast Points, Spiced Pumpkin Chutney, Candied Pepitas

Chardonnay, Hartford Court, Russian River Valley 2014

Herb Roasted Upingill Farm Kabocha Squash

House-made Mint Ricotta, Smoked Chestnut Pistou

Maple Molasses Gastrique, Local Baby Greens

Viognier, Freemark Abbey, Napa 2013

Scallop Chowder

Parsnips Two-Ways, Melted Leeks, Bacon Lardons

Sweet Corn Blanquette

Chardonnay, Stonestreet, Alexander Valley 2013

Champagne Sorbet

Pan Seared Moulard Duck Breast

Pistachio Sage Puree, Cauliflower Cous Cous

Red Curry Duck Jus Lie

Pinot Noir, Wild Ridge, Annapolis-Sonoma 2013

Grilled Mountain River Farms Venison

Parsnip Mostarda, Local Carrot and Parsnip Glace

Blackberry Cardamom Coulis

Cabernet Sauvignon, Galerie “Latro”, Knight’s Valley, Sonoma 2012

Carrot Ginger Pain de Epice

Vermont Chevre Glace, Heirloom Apple Compote, Sumac Syrup

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