Farmstead Taste & Tour

Kitchen Scene by Floris van Schooten c.1590-1656

Five-Course Tasting Menu with Guided Tour 

3-Hour Program Package from 11:00am to 2:00pm

Select 2023 Dates Only:

Tuesday, March 14

Friday, March 17

Tuesday, August 15

Friday, August 18

Tuesday, December 12

Friday, December 15

Treat yourself or someone special to a delicious farm-to-table dining experience at Renfrew Museum and Park. Our Farmstead Taste & Tour program offers guests the opportunity to sample seasonal, locally sourced fare inspired by the traditions of our historic Pennsylvania German farmstead. Your meal will be hosted in Renfrew’s Wagon Shed Room inside our converted Victorian barn. Servers dressed in authentic early 19th century clothing will wait upon you with old-fashioned hospitality as each course is introduced along with informational commentary on how it relates to the heritage of the farmstead.

Start with a hearty coursed meal of salad, soup, and a selection of fresh-baked breads with preserves followed by a delicious entrée. After lunch, enjoy a tour of the farmstead outbuildings and 1812 stone Museum House, then return for a scrumptious dessert. Our menu changes seasonally and reflects the rhythms of life on the farm.

All dishes are freshly prepared by Chef Delaney Blubaugh of Delaney’s Delicacies, Waynesboro, PA, especially for guests of Renfrew Museum and Park.

 Limit 20 people per session.

(Note: Minimum of 10 total registered guests required for Renfrew to host program, refunds issued if minimum is not met by registration cut off.)

Sold by the table. Seating available as:

(6) Tables of Up to 2 guests each – $100 per table

(2) Tables of Up to 4 guests each – $200 per table

Must register no less than seven (7) days in advance. No refunds will be given after registration window closes. To ensure our guests’ comfort  regarding COVID-19 exposure, tables will be distanced 6′-0″ apart and must be reserved by family unit, household, or consenting mixed party.  Due to Renfrew’s equipment and room configuration requirements, tables may not be combined. If you purchase multiple tables, we will do our best to ensure close proximity of your group, however, Renfrew cannot always guarantee your tables will be located immediately next to one another.

Masks are optional; please feel free to wear yours if you wish. Please select your table choice and indicate total number in your party at checkout. Table need not be filled to capacity to participate, but table price still applies.  Thanks for your cooperation and we look forward to serving you!

ARRIVAL & CHECK-IN: The program begins promptly at 11:00am, so please plan to arrive about ten to fifteen minutes early to park and check in at the Visitors Center. Please use the entrance on Main Street/Buchanan Trail East/PA-16 and park in the gravel lot on the west side/rear of the big white barn. Follow the curved, paved sidewalk around to the opposite/eastern side and enter directly across from the flagpole. Check in at the Welcome Desk immediately to the left.

WHAT TO EXPECT: Your three-hour experience with includes a coursed chef-prepared gourmet meal with related commentary on how selections relate to the traditional foodways of our historic farmstead. Time will be allotted for browsing the Museum Shop, galleries, and restroom breaks. Recommended dress is business casual. Please wear comfortable shoes as the tour following our entrée course will last approximately 1 hour and will traverse uneven ground including grass and gravel. Should you need to rest or require seating during the tour, please alert the staff at check-in so appropriate accommodations may be made. Photography is permitted during your visit, but for the continued preservation of our artifacts we kindly ask that you do not use flash. No video is permitted while on tour. For a full list of tour behavioral expectations please refer to the “What to Expect on Group Tour” section on our Group Tours page. 

American Farm Yard-Evening by Fanny Palmer. Published by Currier & Ives, 1857.

Springtime Menu

Breads

Cornbread, Sourdough, Pumpernickel

Preserves

Honey Butter, Strawberry Jelly, Blackberry Jam

Soup

Creamed Asparagus

Salad

Spring Mix, candied pears, toasted pecan, cheddar, dressed with vinaigrette

Choice of Entrée

Chicken Dijon with whipped potatoes and glazed carrots

OR

Stuffed Portobello Dijon with whipped potatoes and glazed carrots (Vegetarian & Gluten Free)

Dessert

Lemon and Blueberry Trifle

Beverages

Choice of Unsweet Ice Tea or Water (Unlimited Refills)

Ginger Beer (One  Sample Serving Only During Entrée Course)

Summertime Menu

Breads

Lemon Poppyseed, Wheat, Sourdough

Preserves

Strawberry Butter, Pepper Jelly, Raspberry Jam, Dairy Butter

Soup

Corn & Zucchini Chowder

Salad

Arugula, smoked ham, apple, gorgonzola, dressed with balsamic dressing

Choice of Entrée 

Honey Garlic Pork Chop with Seasonal Vegetables

OR

Honey Garlic Cauliflower Steak with Seasonal Vegetables (Vegetarian & Gluten Free)

Dessert

Crème Brule with Fresh Fruit

Beverages

Choice of Unsweet Ice Tea or Water (Unlimited Refills)

Ginger Beer (One Sample Serving Only During Entrée Course)

Wintertime Menu

Breads

Sourdough, Apple Muffin, Rye

Preserves

Apple Butter, Honey Butter, Herb Butter

Soup

Vegetable

Salad

Spinach, egg, bacon, crouton, dressed with warm bacon dressing

Choice of Entrée 

Braised Beef with carrots, potatoes, and gravy

OR

Roasted Portobello Mushroom with carrots, potatoes, and gravy (Vegetarian & Gluten Free)

Dessert

Warm Bread Pudding

Beverages

Choice of Unsweet Ice Tea or Water (Unlimited Refills)

Ginger Beer (One Sample Serving Only During Entrée Course)