Chef McMillan and James Beard Finalists Kevin & Amy Binkley set out to find wild food on property.
The Barn
First Grilling Series Dinner | Argentina
With intimate seating for 50, The Barn is built around a gorgeous wood-burning fireplace, which not only makes the space inviting and cozy but is also used as an essential cooking tool in these colder months. Hugely talented Executive Chef Jeremy McMillan has added soups and stews to the menu, which are kept warm over the fireplace in ceramic pots and ladled into individual portions when ordered. Additionally, McMillan has created a “Fireplace Focaccia” that toasts in the fireplace and is then served to guests with freshly made melt-in-your-mouth ricotta. The Barn dining room also recently saw the expansion of its bar/counter space and seating, making room for additional guests and a raw bar display. “Many people think of the summer as the best time for shellfish when in fact we get some of the best mussels, oysters, shrimp and lobster in these colder months and the raw bar is a great way for us to show these off to our guests” says Chef McMillan who is well aware of the rule that says if there is no “R” in the month, raw oysters are not in season.
During the winter months The Barn will serve dinner
Monday - Thursday from 5pm till 9pm.
Barbecue Porchetta with black kale
