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Since 2006, the restaurant at Zionsville's Traders Point Creamery, housed in a gorgeously restored barn, has charmed diners with soaring ceilings, up-close views of the cheese-making process, and stunning vistas from a covered dining deck. Now chef Brandon Canfield, who completely revamped the restaurant, offers a menu worthy of the bucolic environs. An excellent cheese board tops a list of starters including country pate and an elegant beet salad, while entrees include grass-fed beef, whey-fed pork, and bison, as well as vegetarian-friendly quinoa cakes and pastas. Recent offerings have included lobster tail with smoked paprika-rosemary and cilantro-lime-jalapeño butters, and Indiana onion pie. Homemade fruit pies and sundaes with the farm's rich ice creams complete the farmstead experience.
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