Menu: August 16th - 19th

Try our local cheese & charcuterie plate... withChaseholm Farm Nimbus, Berle Farm Berleberg, Rawson Brook garlic and chive chevre, Amish blue cheese, Highland Farm venison summer sausage, Jacuterie sopressata, Empire apple, house-made pickles and toasted Berkshire Mountain Bakery baguette.

Marsala braised beef short ribs served over Farmer Ground polenta with seasonal vegetables

Grass-fed Pigasso Farms burger with hand cut fries on a challah bun

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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Farms we love:

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