Menu: October 19 - 22, 2017
Seared New Bedford scallops with sunchoke puree, sweet corn, cherry tomatoes and blistered shishito peppers
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.
Roasted butternut squash and kale enmoladas with home-made black mole sauce, chopped peanuts and cilantro. Served with brown rice.
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
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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