The House and Barn, which replaces the venerated Farmhouse, is now partially open. The barn portion, which was previously called “The Hayloft” opened on April 26th. “The Tack Room,” which previously housed the pro shop for the golf course, features a comfortable lounge for guests as well as the hostess stand. Inside the guts of the barn have remained largely the same but have been spruced up a bit. Mirrored dining rooms, with loft tables as well, a bar, and newly redone rustic-style bathrooms have all been improved under the new ownership.
While the food will remain on the casual side, it won’t be as casual (or horrific) as the chicken salad and hot dogs that The Hayloft peddled. Sandwiches like smoked pig, tarragon turkey, and other fresh-ingredient concoctions line the menu at $14 a pop as well as soups (beer & cheddar, chilled pea), salads, snacks (hello, bacon fat popcorn), and desserts. Exec chef Nate Weida, previously of Glasbern and Savory Grille, oversees the kitchen.
The “House” portion of the property is set to open at some point in July according to co-owner Carl Billera. The menu there will feature a more extensive and upscale selection. Until then, you can check out the Barn Tuesdays-Thurs from 11a to 9p, Friday and Saturday from 11a to 11p, and Sundays from 11a to 9p.