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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

—  BREAD BASKET {v} —

house-made daily bread, butter & jam | 7

—  SOFT PRETZELS {v} —

three warm house-made 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}

—  LOBSTER LOADED FARMER'S FRIES {g}  —

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

—  BAKED ALMOND BRIE {v} —

almond-crusted danish brie, rhubarb cherry compote, 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

 

Sandwiches + Salads

—  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

—  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

- SANDWICHES -

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

—  FARMHOUSE B.E.L.T. {g +2.5} —

country bacon, sunny-side up eggs, wilted tuscan kale, farm tomatoes, warm tomato vinaigrette, herbed aioli, served open-face on house-made naturally-leavened country bread | 14

—  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, ranch 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 +4 /
add steak +10 / add lobster +12

—  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

 

 


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.