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

 

BEGINNINGS

 

Campo Rosso bitter greens, Birchrun blue cheese, black walnuts, and a creamy sherry vinaigrette.

14

 

Kreeky tree farm blue foot chicken terrine with marinated legumes.

16

 

Zucchini scapece with chili flake, nepitella, and lump crab meat.

17

 

Chicken liver pate on a seeded cracker with brandied cherries.

15

 

 

PASTA

 

Ricotta casoncelli with fava beans and black trumpet mushrooms.

19

 

Buckwheat bigoli with duck ragu.

21

 

Hand shaped cavatelli with Pasture Song Farm pork sausage and broccolini. 

20

 

 

PROTEINS

 

 

* Keiser’s Pheasantry chicken breast with wilted kale and confit yolk. 

27

 

Braised Hershberger farm brisket with garlic scapes and heirloom cauliflower.

36

 

Pocono trout with foragings from the forest floor. 

33

 

 

CORKAGE FEE

 

10 per table.