Menu: November 16 - 19, 2017
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 cilantro slaw and chipotle aioli. Served with a side of black beans
Grass-fed Pigasso Farms burger with hand cut fries on a challah bun
Smoked New Bedford scallops with a sunchoke puree, shaved fennel, and local microgreens
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>>>
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