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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

—  LOBSTER LOADED FARMER'S FRIES {g}  —

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

—  FRIED BRIE & APPLES  {v} —

sweet pickled apples, squash butter, corn shoots, 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

—  MOUCLADE —

prince edward island mussels, celery, sorrel cream, egg yolk, winter greens,
toasted house-make naturally leavened country bread | 18

—  BRUSSELS CAESAR * {v | g}  —

shaved brussels sprouts, caper vinaigrette, pecorino, egg yolk, 1000 croutons | 12
add pulled chicken +4 / add steak +10 / add house-brined ham +4

—  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 steak +10 / add house-brined ham +4

—  PLUM & FENNEL SALAD { v | g} —

fresh plums, shaved fennel, hickory nuts, tarragon, brown butter vinaigrette, aged balsamic | 12
add pulled chicken +4 / add steak +10 / add house-brined ham +4

 

Main Fare

—  ROASTED QUAIL —

fried squash, bacon braised shallots, sauce maron | 28

—  BRAISED BEEF TARTINE {gf +1.5} —

gruyere & celery root aligot, pickled horseradish, charred cipollini bordelaise
on toasted house-made naturally leavened country bread | 25

—  ROASTED DUCK BREAST —

buckwheat berries, braised duck leg, rainbow chard, pickled stems, cider stock  | 27

—  CRISPY PORK BELLY CHOUCROUTE {gf} —

heirloom bean ragout, carrots, maple hot mustard, sauerkraut | 26

—  PAN-SEARED SALMON { gf } —

roasted wild mushrooms, grilled bok choy, fermented beurre blanc, fried garlic  | 25

—  CELLAR PASTA { v } —

rustic noodles, parsnips, kale, pistachios, mushroom demi-glace, pecorino  | 23

—  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 house-brined ham +4

—  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

—  GAME HUNTER PIZZA  —

braised duck, ricotta, caramelized fennel, basil, preserved citrus, pecorino, balsamic | 18

—  PIG IN THE GARDEN PIZZA  —

country sage pork sausage, grilled scallion pesto, red onion, kale, fresh mozzarella, pecorino | 16

—  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.