September 27th - 30th
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.
Pan-roasted Salmon Fillet with white bean and roasted garlic puree, green beans, and pickled local chanterelle mushrooms
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>>>