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Lunch

Lunch

Lunch is served 11 am - 3 pm Tuesday - Thursday (Brunch served Fridays and Weekends)

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 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}

—  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

 

 

 

Sandwiches + Salads

—  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 +10 / add duck +14

—  BRUSSELS CAESAR * {v | g}  —
shaved brussels sprouts, caper vinaigrette, pecorino, egg yolk, 1000 croutons | 12
add pulled chicken +4 / add scallops +10 / add duck +14

—  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

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

—  FARMHOUSE B.L.T. {g +2.5} —
country bacon, tomato jam, kale, black pepper aioli on house-made naturally-leavened country bread | 14

—  FRENCH HEN {g +2.5} —
smoked ham, gruyere, fried egg, whole grain mustard, hollandaise, milk & honey bread | 14

—  HOLIDAY CHICKEN SANDWICH {g +2.5} —
potato puree, local cheddar, cranberry, 'gravy' with house-made naturally-leavened bread | 13.5

—  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

—  THE GOBBLER BURGER {g +2.5} —
local 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

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 scallops +10

—  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


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.