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The summer casserole is hot in more ways than one. Now serving spicy, rich chilaquiles from the hearth. Fire roasted tomatillos, onions, and cilantro are the base to this comforting dish. Layered with stone ground tortillas and topped with fresh eggs and queso fresco before taking a turn in our brick oven. Finished off with avocado crema, pickled red onions and some extra chips for dipping.
Sweet and savory come together in this inspired breakfast classic. We use Green Mountain Vermont Greek yogurt as the base to your parfait. This week try our homemade oat and honey granola, fresh blueberries, and berry compote.
Our featured salad is the summer classic, salad nicoise. Crisp local greens accompany an assortment of lightly dressed farm fresh veggies, Italian oil-cured tuna and hard-cooked egg.
Open faced sandwich with toasted wild mushrooms on grilled whole wheat sourdough with leek confit and crispy chickpeas.
House made Old Bay biscuit with a fried egg, melted cheddar and finished with Tennessee country ham and avocado.
A generous serving of our house cured salmon, paired with toasted rye bread, herbed farm cheese, and caper relish.
Brown sugar, butter, pecans, and caramelized bananas create a warm gooey topping for steel cut oats. All finished with a drizzle of berry compote.
Juicy and tender braised chicken over quinoa. Topped with lime dressed salad greens, avocado, and a spicy aji amarillo dressing.
Rich and filling Plimoth Plantation grits cooked in coconut milk and garnished with local greens, tamarind chili sauce, and a link of our house smoked andouille sausage. A spoon of peach chutney to finish the plate.
Grilled ciabatta and tangy pistou are the base to this lovely open faced sandwich. Creamy fresh mozzarella is lightly melted before being topped with heirloom tomatoes and grilled zucchini. Served with a side of crisp salad greens.