Menu: December 21 - December 24th
Try our local cheese & charcuterie plate... with Margie from Sprout Creek Farm, Hawthorne Valley Farm Buttercup Run, Rawson Brook Farm garlic & chive chèvre and venison sausage from Highland Farm and Nostrano Vineyards grapes with sourdough baguette from Berkshire Mountain Bakery.
Crispy fish tacos with Mi Tierra tortillas, cilantro slaw, and chipotle aioli. Served with a side of black beans and our house-made fermented hot sauce.
Grass-fed Pigasso Farms burger with hand cut fries on a challah bun
Maple sweetened pink lady apple crumble with your choice of Soco vanilla bean or salted caramel ice cream
Chef Laurel Barkan is passionate about local, sustainably-produced ingredients and slow food. She draws inspiration from a variety of world cuisines and uses whatever is fresh and in season to make real food, from scratch. Read More>>>
Farms we love:
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