House (House & Barn)

Yes! Plates of warm delight.

A VINTAGE ADVANTAGE

A century old farmhouse captures the essence of an era when life was unhurried, and gathering for a warming meal was the highlight of the day. Amid homey dining rooms on two floors, that sense of relaxed comfort—more relevant than ever today—is still attainable at House. For an intimate and atmospheric retreat, head for House Tavern on the lower level.

BIG TASTES

A refreshingly simple menu design divides dishes between categories of “Smalls” and “Bigs.” Offerings in the latter group are headlined by the feature ingredient, followed by seasonal accompaniments. For example, Lamb—currently a red wine-braised lamb shank—arrives dressed for winter with garlic-and-herb goat cheese mashed potatoes, crispy brussels sprouts, and a rich demi-glace enhanced with fresh mint. (For a different take on this tender meat, try the Lamb Lollipop small plate.) New American cuisine gets international flair by skipping from India (Indian Spiced Grilled Shrimp) to Japan (Tuna Tataki), France (Truffle Frites), and Italy (Potato Gnocchi). A new dish that boasts Mediterranean earthiness is the Warm Arugula Burrata Salad, adorned with roasted wild mushrooms from Primordia Farms, bacon lardons, toasted pine nuts, shaved parmesan, tarragon aioli, and a ball of creamy burrata—a luscious cheese that belongs on everyone’s bucket list of tastes. A solid list of wines—many available by the glass, craft beers, inventive cocktails, and postprandial spirits quench every thirst.

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