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Dinner

Dinner

Dinner is served beginning 3 pm: Thursday - Sunday

Scroll down to view the menu

—  dinner—

Shareables & Small Plates

—  LOBSTER LOADED FARMER'S FRIES {gf}  —

hand-cut wedge fries, lobster, bacon, chive, cheesy lobster sauce,
truffle snow | 18

—  BREAD BASKET {v} —

house-made daily bread, butter & jam | 7

—  SOFT PRETZEL {v} —

one house-made warm pretzels, house-made ale cheese "whiz" | 8
add extra pretzel+5

—  SOUP —

creamy tomato dill {v|gf} or soup of the day
served with house-made naturally leavened bread
cup 4 / bowl 6 {gf+1}

—  BAKED PRETZEL BRIE  {v} —

pretzel crusted, cherry cranberry compote, fried sage, served with slices of naturally leavened country bread | 16

—  CRABBY AVOCADO TOAST * —

crab cake, tomatoes, country bacon, poached egg, avocado spread,
on our house-made naturally leavened toasted bread | 17

—  BRUSSELS CAESAR {v | g}  —

shaved brussels sprouts, caper vinaigrette, pecorino, egg yolk, 1000 croutons | 12.5
add pulled chicken +6 / add steak +10 / add scallops +12

—  FARMHOUSE SALAD * {g}  —

hot roasted wild mushrooms, candied bacon, cashews, ricotta, poached egg, baby greens, tarragon white balsamic vinaigrette | 13
add pulled chicken +6 / add steak +10 / add scallops +12

—  BEETS & KALE {v | g} —

red and golden beets, chevre, quinoa, pomegranate, candied pecans, apple mustard vinaigrette | 13
add pulled chicken +6 / add steak +10 / add scallops +12

Main Fare

—  RED CURRY MUSSELS —

sautéed and accompanied by tomato confit, sorrel, lemon, curry broth, served with grilled naturally leavened bread | 16

—  CRISPY PORK BELLY {gf} —

bourbon maple glaze, rutabaga puree, charred apple fennel, pomegranate seeds | 24

—  DIVER SCALLOPS {gf} —

sweet carrot puree, beech mushroom conserva, sorrel pesto | 25

—  SUPERIOR SALMON —

almond crusted, red beet farro risotto, golden beet puree, daikon | 24

 —  SEARED DUCK * —

coriander breast, confit leg, herb camembert gratin, roasted carrot, rosemary balsamic | 26

 

—  CHICKEN POT PIE —

roasted chicken, creamy veloute, root vegetables, peas, butter pie crust | 17

—  BAKED MACARONI & CHEESE {v}  —

house-made cheese sauce, cavatappi, pretzel bread crumbs | 14
add bacon +3 / add wild mushrooms +4 / add pulled chicken +6 / add steak +10 /
add lobster +12

—  FARMER MAC'S BURGER * {g +2.5} —

local ground beef, red onions, cheddar, lettuce, burger sauce,
grandma's pickles on a house-made brioche bun | 15
add bacon, wild mushrooms, fried egg +2 per / sub field greens salad +2

—  THE GOBBLER BURGER * {g +2.5} —

local ground turkey, kale, muenster cheese, cranberry créme fraiche,
grandma's pickles on a house-made whole wheat bun | 14
add bacon, wild mushrooms, fried egg +2 per / sub field greens salad +2 / sub soup +3

—  HEN PIZZA  —

chicken, macerated onion chevre, radish, kale, balsamic gastrique | 17

—  DUCK PIZZA  —

confit leg, kale, pesto, mozzarella, pickled red onion, pomegranate | 17

—  CLASSIC PIZZA {v}  —

basil pesto, crushed tomato, fresh mozzarella | 14

 

 
FARMER'S 3 COURSE STEAK DINNER | 32
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Our chef has hand-selected a cow from Peterson Farm to butcher in-house, to provide the best cuts for our guests.
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~ Creamy tomato soup or brussels caesar salad ~
~ Chef's selected steak & accompaniments ~
~ Choice of cupcakes {make it a boozy +3} ~
 

WE MAKE EVERYTHING FROM SCRATCH AND IN HOUSE USING AS MANY
LOCAL INGREDIENTS  AS POSSIBLE.


v = can be made vegetarian upon request
g = can be made gluten-free upon request

*Consuming raw or undercooked food may increase your risk of foodborne illness.

Our food is prepared in a common kitchen with risk of gluten exposure and nut cross-contamination. Individuals with gluten sensitivity and nut allergies should exercise discretion.

 

PLEASE NOTE, A 3% FAIR AND LIVING WAGE SURCHARGE IS ADDED TO ALL CHECKS. THIS SURCHARGE IS PROPERTY OF THE RESTAURANT AND IS NOT GRATUITY, NOR INTENDED TO REPLACE GRATUITY.