At Zingerman’s Cornman Farms, we believe the best meals bring people together—and few traditions do that better than the Sunday Roast Dinner. Adding a British flair to a family classic, Managing Partner and Executive Chef Kieron Hales has crafted a menu perfect for enjoying in our Red Barn with the scented warmth of our fireplace and some good company. 

Sunday, December 7th
1:00-4:00 PM

STATIONED APPETIZERS
Crookneck Squash Soup GF, VEG
Farm grown squash, shallots, garlic & heavy cream with a touch of honey and apples

Cheddar Cheese Gougeres VEG
The French Savory Cream Puff! Classic pâte àchoux dough enhanced with a variety of cheeses

FAMILY STYLE ENTREE

Roast Beef with a Herb Garlic Crust NF

Horseradish Cream Sauce NF, V, GF

Red Wine Sauce NF, V, GF

Rosemary and Garlic Roasted Potatoes NF, V, GF

Carrot & Swede Puree GF, VEG
As featured in our Midwest Living cover, a humble root vegetable becomes the star of the table by blending it with sweet carrots--and lots of butter

Fennel-fried Broccoli GF, VEGAN, DF
Fresh broccoli, flash fried and tossed in house-made fennel salt. The broccoli that converts non-broccoli eaters!

Yorkshire Pudding V, NF
A traditional British popover

Strawberry Jam V, NF, GF, DF

Honey Butter V, NF, GF

DESSERT

Crema Catalana GF, VEG
Spanish-style créme brûlée infused with citrus, star anise, green cardamom and Tellicherry black pepper. Served with semolina Scottish shortbread