Menu: November 2 - 5, 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
Maple sweetened apple and pear 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>>>
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