The Buffalo Jump Has a $36 Dinner Menu and Weekend Hours This Fall
Take a culinary road trip to Cape Cod this season.
A lobster course from the Buffalo Jump tasting menu this summer. / Photo provided
As you’re checking off items from Boston magazine’s fall bucket list, all that cranberry bog-touring is bound to work up your appetite. Luckily, such coastal agritainment will have you well-situated to visit the Buffalo Jump in East Falmouth this fall: Chefs Brandon and Laura Higgins-Baltzley’s farm-based, place-driven café and fine dining destination on Cape Cod just announced weekend hours for the rest of the 2018 season.
Starting October 10, the family-friendly café, located at Coonamessett Farm in Woods Hole, will open for walk-ins every Friday-Monday (it’s currently open every day but Thursday). Breakfast and lunch is made in collaboration with Higgins-Baltzley’s mother Ann Higgins’s Peck O’ Dirt Farm bakery, with options like egg sandwiches with farm-made linguiça; a stuffed quahog Benedict; vegan chili; Carolina Gold rice bowls, and more.
With friendlier hours for diners driving down from Boston, the Buffalo Jump will also continue the engaging, native New England-inspired tasting menu dinner series that started the married couple’s latest culinary collaboration. Sunday-Tuesday night dinners continue through October 9, but reservations are now open for Friday-Monday dinners after that. There are two prix-fixe styles to choose from this fall: the “short” menu is an all-inclusive $36 for three courses, like roasted pear soup, dry-aged duck with wild mushrooms, or Bangs Island mussels baked inside kuri squash.
The “long” menu ($108, including tax and tip) is where the co-chefs elevate their ingredients and esotericism, with 11 courses like veal sweetbreads doused in caviar with apples; lobster poached in pumpkin butter with a “toast” of its own offal; chicken skin mille feuille with Concord grape and Sippewissett oysters; and a pumpkin spice latte paleta (popsicle). Reviewing the Buffalo Jump early this summer, Boston Globe dining critic Devra First wrote of the tasting menu courses, “conceptually, intellectually, they engage and challenge.”
The Buffalo Jump will close for the season on December 1, but the Coonamessett Farm store keeps the lights on until Christmas with grab-and-go Peck O’ Dirt pastries, hot soups, and more inside.
The Buffalo Jump is BYOB morning, noon, and night. After this fall’s run of weekend dinners, it will host a standalone meal on New Year’s Eve, then reopen for the 2019 season at the end of April.
Coonamessett Farm, 277 Hatchville Rd., East Falmouth, thebuffalojump.com.
