We've tapped our maples along the Sugar River here at Seven Acre and we can't wait to welcome you here for two special nights celebrating this harvest.
The Sugar River, after all, takes its name from the Ho-Chunk's use of the maples along the river to make syrup and sugar from the sap of the ancestors of our very trees! Here, we are honored to carry on a practice that has existed in this very spot for millennia, and which gives our place its name🍁
On March 25 and 26, naturalist Chris Gavin, Chef Andrew Wilson, and our friend Martin Foys at the Gin Pennant will celebrate maple syrup season here with tree tapping and syruping demonstrations and lessons on maple ecology, leading into a 4-course maple-inspired dinner alongside a selection of maple-forward cocktails.
Head to our website to grab your seats. Night One is nearly sold out
Halibut poached in porcini butter with a savory French toast made with a porcini royale. Roasted morels stuffed with chicken mousse and sauce supreme with smoked trout roe folded in at the end
Roasted saddle of lamb stuffed with a spinach farce, english pea and mint puree, snap peas sautéed with garlic scape pesto and a black garlic lamb reduction
