01Welcome
- Cucumber Mint Spritzer
- Zuchini-Carrot Fritter
Enjoy a pre-dinner snack as we welcome you to Dry Hill Ski Area. Zucchini and carrots combined in a light batter, topped with Greek Yogurt and fresh dill
← Back to all dinners
July 25th
Farm to Table Dinner at Dry Hill Ski Area
Saturday, July 25, 20266:00 PMDry Hill Ski Area$125 per person6 seats available
The Evening
What to Expect
Join us on the hillside for the 2nd dinner of the Summer 2026 series. The evening begins at 6:00 PM with Zucchini-Carrot Fritter and a cooling Cucumber-Mint Spritzer as guests arrive, followed by five courses guided by what the season offers in late July. Our bar is open for guests that would like a cocktail before dinner. A complimentary glass of wine is served with dinner.
Dinner is served at a long candlelit table 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, July 25, 2026
Course by Course
02Charcuterie Board with Assorted Local Treats
- Appetizer Board with Assorted Local Nibbles
A thoughtfully prepared charcuterie board featuring a selection of local cheeses, savory summer sausage, pickled vegetables, briny olives, and house-made crackers. This seasonal board offers a balance of rich, salty, tangy, and crisp flavors, creating the perfect shared first course to welcome guests to the table.
03Soup
- Chilled Cucumber Soup garnished with Frizzled Shallots
- Focaccia Bread with Herb Butter
A chilled cucumber soup made with rich buttermilk for a smooth, tangy finish and the fresh, cooling flavor of summer cucumbers. Finished with crispy fried shallots for a savory crunch, this refreshing course is served with tender focaccia bread and herb butter.
04Salad
- Beet & Herb Ricotta Napoleon served over a bed of Tender Greens, Edible Flowers & Chive Vinaigrette
House-made herb ricotta layered between slices of tender beets served on a bed of tender greens. Finished with a fresh chive puree.
05Main Course
- Cider and Rosemary Braised Free Range Chicken with Mushrooms & Herbs
- Honey Roasted Carrots
- Roasted New Potatoes
Cider and rosemary braised free-range chicken, slow-cooked with earthy mushrooms, fresh herbs, and the subtle sweetness of apple cider. Served with honey-roasted carrots and roasted new potatoes, this comforting main course brings together rustic seasonal flavors in a warm, hearty dish perfect for a farm-to-table evening.
06Dessert
- Rustic Blueberry Tart served with Maple Whipped Cream
A rustic blueberry tart filled with sweet, juicy blueberries wrapped in a golden, flaky pastry crust. Baked until bubbling and beautifully imperfect, this simple seasonal dessert is served with maple whipped cream for a soft, lightly sweet finish.
Menus may change slightly based on seasonal availability.
Questions about this dinner? Call Boo Wells at 315-782-8584.
Back to All Dinners