The Farm

FOOD

Marinated fried chicken is the starting point for The Farm’s home-style cooking. The kitchen serves the familiar bone-in pieces, including breasts, thighs, drumsticks and wings. Rolls and the rest of the hot spread make it a proper chicken dinner, with plenty of room on the table for the other meats.

Baked ham and roast beef are part of the buffet’s established meat selection. The Tuesday tradition also includes beef stew over buttered noodles, a substantial alternative to the fried chicken. Ham, beef and noodles give that supper the character of a family dinner with more than one main dish. A piece of chicken needn’t be a declaration that you’re passing up the ham.

Thursday has a different history, with barbecue ribs, meatloaf, and spaghetti and meatballs among its familiar foods. Those dishes remain in the kitchen’s Thursday repertoire, and ribs also appear in a more recent buffet account. The exact spread changes with the night, so check the current selection if a particular dish is the reason for going. The food is firmly in the neighborhood of Sunday dinner, even when the calendar says Thursday.

Mashed potatoes and gravy belong comfortably beside those meats. Green beans, baked beans, noodles and fried rice are other established companions. Baked apples bring a sweet option alongside the savory food; they needn’t wait for the dessert plate.

The cold side includes salad, slaw and beets. Slaw makes a familiar partner for the ribs, while salad and a roll can sit beside the chicken and gravy. It’s a comfortably recognizable dinner plate.

Dessert is included in the buffet, with the assortment changing.

Coffee and hot tea are included too. Soft drinks are sold by the cup without refills under the current buffet terms, so they are a separate purchase. The public buffet is the sit-down meal; the restaurant’s separately priced carryout dinners and family chicken buckets are another way to enjoy the kitchen’s food.