Upcoming Menus:


menu for 9/6 - 9/19

FOR: OmnivorES

  • Garlic and herb butter roasted chicken with pan sauce; green beans with parmesan and lemon; charred corn polenta

  • Lemon basil penne with sausage, cherry tomatoes, and pecorino

  • Merguez sausage with pickled carrots and cumin aioli; black lentils with fennel, beets, and feta; sautéed garlic greens


FOR: Vegetarians/Vegans

  • Crispy chickpeas with grilled tomato vinaigrette; green beans with parmesan and lemon; charred corn polenta

  • Lemon basil penne with kale, cherry tomatoes, and pecorino

  • Chickpea tagine with pickled carrots and cumin aioli; black lentils with fennel, beets, and feta; sautéed garlic greens


FOR: Picnics

  • Cheese and charcuterie with seasonal fruit, spiced nuts, house made pickles and jam, crackers

  • Crudites of seasonal vegetables with beet hummus

  • Mushroom and onion tart with Moses Sleeper Jasper Hill cheese

FOR: Your Sweet TOoth

  • Coconut raspberry tart bar

  • Peach cobbler bars

menu for 9/20 - 10/3

FOR: Omnivores

  • Kefta with herb yogurt sauce; lemon butter orzo with olives, greens, and feta

  • Pork belly tacos with chipotle aioli, pickled onion, braised kale on a corn tortilla (3 per person). Served with a side of cilantro lime rice and black beans.

  • Kale and sorrel pesto pasta with crispy bacon, buttered walnuts, black pepper parmesan, and lemon

FOR: Vegetarians/Vegans

  • Falafel with herb yogurt sauce; lemon butter orzo with olives, greens, and feta

  • Charred carrot tacos with braised kale and spicy radish slaw on a corn tortilla (3 per person) Served with a side of cilantro lime rice and black beans.

  • Roasted oyster mushrooms with thyme and balsamic glazed shallots; cauliflower potato puree; apple braised greens

FOR: Picnics

  • Cheese and charcuterie with seasonal fruit, spiced nuts, house made pickles and jam, crackers

  • Crudites of seasonal vegetables with roasted jalapeno hummus

  • Falafel with herb tahini sauce and tabbouleh. Served with a side of pita bread.

For: Your Sweet Tooth

  • Chocolate chip tahini cookie

  • Cherry Brownies

MENU FOR 10/4 - 10/17

FOR: Omnivores

  • Cider and thyme roasted chicken with pan sauce (Half chicken for 2-3ppl, whole for 4-6); cauliflower potato puree; apple braised greens

  • Braised beef with gremolata; roasted Brussels sprouts with salted honey; farro with parmesan, blistered cranberries, and sunflower seeds

  • Garlic parmesan flatbread with Italian sausage, cheddar cheese, apple, charred onions

FOR: Vegetarians/Vegans

  • Carrot ginger soup; radishes braised with shallots and date vinegar; rosemary garlic focaccia

  • Potato leek crostata with parmesan and blistered cranberries; roasted Brussels sprouts with salted honey

  • Garlic parmesan flatbread with sweet potato, blue cheese and cheddar cheese, caramelized onions and rosemary oil

  • Cheese flatbread

FOR: Picnics

  • Cheese and charcuterie with seasonal fruit, spiced nuts, house made pickles and jam, crackers

  • Crudites of seasonal vegetables with sweet potato hummus

  • Sorrel pesto pasta with buttered walnuts, black pepper parmesan, and lemon


For: Your Sweet Tooth

  • Buckwheat chocolate chip cookies

  • S’mores crumb bars