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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 PRETZELS {v} —

three house-made warm pretzels, house-made ale cheese "whiz" | 9
add fourth pretzel+2

—  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 ALMOND BRIE  {v} —

almond-crusted danish brie, rhubarb cherry compote, on our toasted house-made 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

—  WARM MUSHROOM TOAST —

avocado, wild mushrooms, arugula,
tomato vinaigrette, poached egg on our house-made
naturally leavened toasted bread | 14

—  LOBSTER CAKE {gf} —

cold-water atlantic lobster, celery root remoulade, beer mustard coulis,
citrus radish | 15

—  BRUSSELS CAESAR {v | g}  —

shaved brussels sprouts, caper vinaigrette, pecorino, egg yolk, 1000 croutons | 12.5
add pulled chicken +4 / 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 +4 / add steak +10 / add scallops +12

—  POACHED PEAR {v | g} —

spinach, bartlett pears, broccoli rabe, pickled fennel, gorgonzola, white balsamic | 12.5
add pulled chicken +4 / add steak +10 / add scallops +12

 

Main Fare

—  GLAZED CHICKEN {gf} —

1/2 roasted chicken, sherry glaze, rosemary fingerlings, braised greens | 24

—  CIDER BRAISED PORK {gf} —

34 oz local pork shank, broccoli rabe, squash puree, cider jus | 29

—  SCALLOPS {gf} —

roasted cauliflower, spring pea puree, rhubarb gastrique, fried squash | 25

—  FARCI TROUT BEURRE MAITRE {gf} —

local stuffed trout, herbed butter, cherry tomato & cranberry bean succotash,
tarragon coulis | 24

—  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 +4 / 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, ranch 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

—  PEAR & PROSCIUTTO PIZZA  —

poached bartlett pear, prosciutto, gorgonzola fondue, lemon arugula | 17

—  FIG & MUSHROOM PIZZA  —

black mission figs, wild mushrooms,
cider braised pork, whipped truffle goat cheese,
fine herbs | 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.