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Lunch

Lunch

Lunch is served 11 am - 3 pm Thursday (Brunch served Friday - Sunday)

Scroll down to view the menu

— LUNCH —

Starters

—  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 PRETZEL {v} —

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

—  SOUP —

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

Sandwiches + Salads

—  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

—  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

- SANDWICHES -

served with farmer's fries
sub field greens salad +2
sub house-made gluten-free bread +2.5
sub soup +3

—  CROQUE MADAM B.E.L.T. * {g +2.5} —

country bacon, farmer’s tomato, gruyere fondue, sunny-side up egg, served on house-made naturally-leavened milk & honey bread | 16

—  FARMER MAC'S BURGER * {g +2.5} —

local ground beef, red onions, cheddar, lettuce, burger sauce, grandma's pickles on a house-made milk & honey bun | 15
add bacon, wild mushrooms, fried egg +2 per

—  THE GOBBLER BURGER * {g +2.5} —

local ground turkey, kale, muenster cheese, cranberry creme fraiche, grandma's pickles on a house-made
milk & honey bun | 14
add bacon, wild mushrooms, fried egg +2 per

 

 

Classics & Pizza

—  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

—  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

 

 


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.