We arrived at Apple Street Farm a little past 5:30pm. The light drizzle and misty fog made for an eerie yet oddly pleasant, mystical vibe. While sipping apple cider, rum, bourbon, thyme simple syrup, lemon and cinnamon cocktails, and nibbling on lamb and Brussels sprouts skewers, and smoked Gouda eclairs, we walked around the farm, greeted the goats, turkeys and chickens, and admired the vast gardens.
We entered the white dimly-lit dining tent and were welcomed by two long tables adorned with autumn gourds, candle-filled lanterns and foliage. We peeked at the whimsically printed menus at our seats and were so excited and in awe for what was in store. . .
NV Dibon,Brut Rose, Cava
Pumpkin, orange and saffron broth with lobster, mussel, and shrimp salad; our apples and scallion oil
2013 Armas de Guerra, Blanco, Bierzo
Roasted cod in herb crust with Puy lentils, Apple Street Farm ham, green tomatoes, and chanterelles; spiced carrot juice
2011 Chateau Haut Monplaisir “Tradition,” Cahors
Wood fire roasted saddle of lamb in North African spices and sausage with piperade, pickled eggplant, and fresh dug potato in goat cream; garlic anise hyssop jus
Honey-ginger glazed plum with almond macaroon and burnt honey ice creamEach dish and wine pairing was so meticulously plated and balanced with textures and flavors. We could not have dreamt or imagined a more perfect and memorable tasting menu.