John Fazio Farm Burrata, basil pesto, charred garlic chives from Lanis Farm, Solento Farm garlic scapes, Martha's Vineyard Sea Salt, and roasted Winter Sun Farms cherry tomatoes.
Spring garlic infused yolks, crispy duck prosciutto, and Two Guys from Woodbridge Farm micro scallion greens.
Phillips Farm red and gold beets, Satur Farms baby arugula, Vermont Creamery goat cheese mousse, hazelnuts, and hazelnut verjus vinaigrette.
Williams Farm watermelon, Satur Farms cucumber, jalapeño, cilantro, onion, and Ronny Brook Farms crème fraiche.
Phillips Farms curly green, tuscan, and Redbor kale with garlic aioli dressing, toasted hazelnuts, and Koppert Cress Bulls Blood micro-greens.
Yonder Farms Macintosh apples, Berried Treasures Farm sunchokes, Two Guys From Woodbridge Farm micro-greens, Vermont blue cheese, toasted walnuts, dried cranberries, Andrew's bee pollen, and local honey vinaigrette.
Garlic, cream, white onion, and upstate white wine with wood oven fired bread sticks.
Winter Sun Farms tomato sauce and "farm"esan. Served with a wood oven fired bread stick.
Thick cut bacon, Pennsylvania “Swiss” cheese, and corkscrew pasta.
Slow braised Two Rock Ranch Dorper Lamb shoulder, Gotham Greens bibb lettuce, Tonjes Farm feta cheese, Phillips Farm radish, jalapeno, cilantro, and pickled red onion salsa.
Roasted gold bar squash (Cassaday Farm), green squash (Sorbello & Wheeler farm), carrots, Satur Farms arugula, verjus garlic aioli, and Long Island potato chips.
Arcadian Pastures braised pork shoulder, NY cheddar, sweet pickles, white cabbage from Dagele Bros, and duck fat potato chips.
Hudson Valley duck bacon, baby lettuces (Satur Farm), local tomato (Flora Nursery), and smoked paprika-caper remoulade.
Arcadian Pastures brisket, sirloin, chuck meatloaf, Pennsylvania Swiss cheese, coleslaw, and ruse dressing.
NY white cheddar, butternut squash mash, 7-grain bread, and Long Island North Fork potato chips.
Greenane Family Farm chicken, sautéed Phillips Farm rainbow chard, Vermont creamery goat cheese, Upstate white wine, and pork lardoons.
Kinderhook Farm lamb shank, slow cooked in Finger Lakes merlot, parsnip, and turnip puree.
Wood-oven seared Arcadian Pastures filet mignon, Two Guys from Woodbridge Farm sunflower shoots, baby arugula, Dagle Bros. Farm Greenhouse red vine tomatoes, Shushan Farm yellow hydroponic tomatoes, hazelnuts, "Farm"esan cheese, and hazelnut dressing.
Finger Lakes white wine, local herb butter, julienned Phillips Farm summer squash, turnips, carrots, Lanis Farm chives, and lemon.
Wahl Farm sirloin tips, braised in Finger Lakes red wine, Upstate sorghum syrup, and Samascott Orchards local rhubarb polenta.
Sugar Hill Farm spare ribs, slow cooked in the wood oven. Served with Dagele Bros farm cabbage and Philip Farm kale slaw with Martha's Vineyard sea salt.
Lemon verbena puree, sautéed baby arugula, red pepper flakes, Finger Lakes white wine, garlic, tomato, caper, and dill remoulade.
Ground Arcadian Pastures sirloin, chuck, and flank steak, stuffed with Tonjes Farm mozzarella, Phillips Farm summer squash, carrots, local kale, and onion gravy.
Phillips Farms sugar snap peas, Sweet Mountain Berry Farm variegated snap peas, and mint salad lemon verjus vinaigrette with crumbled Tonjes Farm "zeta"cheese.
Garden fresh mint, Tonjes Farm feta cheese, white balsamic vinegar, and breakfast radishes.
Shallots, butter, and Finger Lakes white wine.
With Bailey Hazen blue cheese, walnuts, and peach balsamic.
Served with garlic and butter.
Roasted with homemade butter, herbs, Finger Lakes white wine, and garlic.
In Vermont white cheddar and roasted Black Horse Farm tomatillo.
Phillips Farm rainbow carrots with carrot top pesto.
Served with thick cut bacon and crème fraiche.
Lemon caper vinaigrette, capers, red pepper flakes, and shaved “farm”esan.
Choice of three farm sides.
Choice of five farm sides.