01Welcome
To Greet You on the Hillside
- Herb Cheese Gougères
- Rhubarb-Basil Spritzer
Warm cheese puffs and a bright spritzer as guests arrive and find the table.
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The first table of the season
Farm to Table Dinner — Early Summer Dinner
Saturday, June 20, 20266:00 PMDry Hill Ski Area$125 per person60 seats available
The Evening
What to Expect
Join us on the hillside for the first dinner of the Summer 2026 series. The evening begins at 6:00 PM with herb cheese gougères and a rhubarb-basil spritzer as guests arrive, followed by five courses guided by what the season offers in late June: chilled spring pea and mint soup, tender greens with shallot vinaigrette, and braised short rib with a maple-rosemary glaze over creamy polenta. Dinner is served at long candlelit tables under string lights as the sun sets over the slope. Seating is limited, and dinners in this series tend to fill quickly.
Before you reserve
Included: five seasonal courses and the hosted dinner experience. Drinks are not included unless noted.
Setting: dinner is at the base of the hill. Bring a jacket and comfortable shoes for changing weather and outdoor ground.
Dietary needs: add allergies and preferences below so Boo can follow up personally.
Groups of six or more? Call 315-782-8584.
The Menu · Saturday, June 20, 2026
Course by Course
02To Start
The Board
- Appetizer Board with Assorted Nibbles
A shared board of seasonal nibbles to open the evening.
03First Course
From the Spring Garden
- Chilled Spring Pea & Mint Soup
- Herb Ricotta Toast
Sweet peas and garden mint, served cold, with warm herb ricotta toast alongside.
04Salad
Tender Greens
- Mixed Tender Greens with a Shallot Vinaigrette
Young greens dressed simply, the way early summer asks for.
05Intermezzo
A Pause
- Sorbet
A small, cold palate cleanser before the main course.
06Main Course
The Long Braise
- Braised Short Rib with a Maple-Rosemary Glaze
- Asparagus & Creamy Polenta
Short rib braised slowly with maple and rosemary, over creamy polenta with asparagus.
07Dessert
To End the Evening
- Lavender Crème Brûlée
A candlelit finish — cracked sugar, lavender cream.
Menus may change slightly based on seasonal availability.
Questions about this dinner? Call Boo Wells at 315-782-8584.
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