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Black Horse Farm curly green, tuscan, and Redbor kale, toasted hazelnuts, micro bull's blood greens, garlic aioli dressing, and watermelon radishes.
Sliced apples and sunchokes, arugula, local honey vinaigrette, blue cheese, walnuts, and bee pollen.
John Fazio Farm burrata, basil pesto, wood oven roasted ramps, garlic, onion confit, Martha's Vineyard sea salt, and roasted grape tomatoes.
Local asparagus, garden of spices Fiddlehead ferns, and cream.
Slow simmered eco shrimp, brandy, tomato, cream, and focaccia croutons.
Thick cut bacon, Pennsylvania “Swiss” cheese, and corkscrew pasta.
Winter Sun Farms tomato sauce and "farm"esan cheese. Served with a wood oven cheesy herbed bread sticks.
Pickled ramp infused yolks, crispy duck prosciutto, micro scallion, pickled ramp, and walnut pesto.
Baked daily and served with freshly homemade butter.
Red and yellow hydroponic tomatoes, fresh mozzarella cheese, baby arugula, rainbow micro mix, and green goddess dressing.
Garlic, cream, shallots, and upstate white wine with wood oven cheesy herbed bread sticks.
Greenane Family Farm chicken, sautéed local rainbow chard, Vermont creamery goat cheese, white wine, and pork lardoons.
Slow cooked Fleishers lamb shank, red wine, local parsnip and turnip puree, and mint.
Chermoula sauce and lemon vegetable cous cous.
Ground Arcadian pastures sirloin, chuck, and flank steak, stuffed with Tonjes farm mozzarella cheese, parsnips, turnips, carrots, local kale, and onion gravy.
Sugar Hill Farm spare ribs, local cabbage, and kale slaw with Martha's Vineyard sea salt.
Choice of three farm sides.
Choice of five farm sides.
Bagna cauda and “Farm”-esan.
Thick cut bacon and spicy seasoned sour cream.
In Vermont white cheddar and Black Horse Farm tomatillo.
Topped with white cheddar.
Herb butter and Finger Lakes white wine.
With garlic herb butter and white cheddar.
Tonjes “farm”esan cheese, fennel pollen, Afghan saffron, and lemon vinaigrette.
Sauteed with lemon, fresh garlic, and Turkish sumac.