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Dinner

Dinner

Dinner is served beginning 3 pm daily

Scroll down to view the menu

—  dinner—

Shareables & Small Plates

—  FARMER'S FRIES {v, g}  —

hand-cut wedge fries, house-made garlic aioli, fine herbs | 6

—  BREAD BASKET {v} —

house-made daily bread, butter & jam | 7

—  SOFT PRETZELS {v} —

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

—  SOUP —

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

—  COUNTRY RAVIOLI —

bacon, ricotta, truffle, egg yolk twice | 9

—  LOBSTER LOADED FARMER'S FRIES {g}  —

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

—  CLASSIC DEVILED EGGS {g} —

prepared just like grandma would | 6

—  CRABBY AVOCADO TOAST —

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

—  BROCCOLI KALE SALAD {g}  —

shaved broccoli, black kale, fresh peas, pickled watermelon radish & celery, fermented pearl onions, cheddar, roasted almonds, bacon dressing | 13; add pulled chicken +4 / add scallops +9

—  BRUSSELS CAESAR * {v | g}  —

shaved brussels sprouts, caper vinaigrette, pecorino, egg yolk, 1000 croutons | 12
add pulled chicken +4 / add scallops +9

—  FARMHOUSE SALAD * {g}  —

hot roasted wild mushrooms, candied bacon, cashews, ricotta, poached egg, baby greens, tarragon white balsamic vinaigrette | 12.5
add pulled chicken +4 / add scallops +10 / add duck +14

Main Fare

—  BRAISED SHORT RIB —

smoked potato ravioli, sweet peas, roasted carrot, fermented onion, porcini mushroom sauce, fresh dill | 27

—  CRISPY SKIN CHICKEN {g} —

sweet potato puree, red & golden beets, raspberry pan sauce, fried sage | 24

—  SEARED DUCK BREAST —

cheesy grit cake, leeks, apricot gastrique, local greens | 23

—  CAST IRON SCALLOPS {g} —

rutabaga puree, radish & capers, duck bacon demi, crispy chicken skin, radish greens | 25

—  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 scallops +9

—  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} —

ocal ground turkey, kale, muenster cheese, ranch creme 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

—  LITTLE BO PEEP'S PIZZA  —

lamb sausage, olives, feta, red onion, fresh mozzarella, crushed tomato | 16

—  FIG & THE PIG PIZZA  —

smoked ham, gorgonzola, black mission figs, greens, olive oil | 15

—  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 & farmer's fries ~
~ 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.