The menu will change frequently based on ingredients from our farmers and the creativity of the chef.




 Bitter greens with Birchrun blue, black walnuts, and a creamy sherry vinaigrette.

Marinated heirloom tomatoes with grilled beans and crab meat.

Soppressata Toscana with pickled peppadew, tropea onion, and fried tenerumi.

Chicken liver pate on a seeded cracker with brandied cherries.


Ricotta tortelloni with a slow cooked eggplant ragu.

Hand cut tagliatelle with wild maitake and cream. 

Strascinati with Dragon’s Tongue beans, cornito pepper, and spicy sausage.



Kreeky Tree Farm chicken leg confit with beets roasted on fig leaves. 

Bone in short rib with corn and shishito peppers.

Pocono trout with foragings from the forest floor.