Menu items subject to change due to market availability

DINNER

Starters & Small Plates

Starters & Small Plates

Shrimp & Crab Bisque (GF)

10.5

Mussels with white wine & garlic (gf)

12/20

Mixed Green salad of carrots, grape tomatoes, Bleu cheese & radishes (v,gf)

8.5

Red & Gold beet Carpaccio with feta (gf)

10

Wlid Mushroom & Pesto Crostini

10

Goat Cheese Ravioli with Pesto

12

Octopus & Pasta

Ballerina Pasta :: chick peas :: greens :: roasted Cauliflower

15

Mains

Shrimp(gf )                                                                                                                                                                                         Vegetable Hash :: Pesto

14/26

Duck Breast (gf)

Ginger glaze:: Swiss Chard :: Potatoes

26

Stonigton Sea Scallops (gf)

Scallions :: carrots :: radishes:: Bok Choy

15/26

vegetable Market plate (gf,V)

carrots :: turnips :: kale: Cauliflower ::  red bell pepper:: Swiss Chard :: radish :: kohlrabi :: Broccoli

10/18

Mussels with Secchiaroli Farm chorizo

Penne ::Tomato & Garlic

14/22

Cowlick Farm’s Chicken Dijon (gf)

Potatoes & greens

12/22

Stonyledge Flank Steak (gf)

Greens :: potatoes :: mushroom sauce

PLEASE notify your server of any food intolerances or allergies and any time constraints you may have.

A service charge of 20% will be added to parties of 6or more

Consuming raw or undercooked eggs, meats., poultry or seafood or shellfish may increase your risk of foodborne illnesses

With the exception of Pasta dishes & Flatbreads, everything on this menu is naturally gluten free. Vegetarian items can be prepared to suit a vegan diet, please inform your server of your preference.

BRUNCH

Monday and Wednesday throughSaturday 8:00am-noon

Sunday 8:00am-1:00pm

Farm Fresh Eggs

Farm Stand Vegetable hash

cauliflower, red bell pepper, Swiss Chard, radish, Kale potatoes, onions topped with two eggs any style & served with your choice of toast 10.5

Devil’s Mess Spicy

Sausage, salsa, cheddar, scrambled eggs, homefries & toast 10

Father’s Day Special

*Chris Mountain’s Caveman*

Secchiaroli Farm Chipotle Jalapeno Sausage, bacon, eggs, cheddar on a Kaiser Roll 12

Ellie’s Sammie

An open faced sandwich of locally smoked salmon, cheddar & cream cheese on pumpernickel toast 12.

Chorizo skillet with avocado

Secchiaroli farm Chorizo with potatoes & cheddar, topped with two eggs & toast 12

Avocado toast with Smoked Salmon           red onions ,Multi grain toast topped with 2 eggs 14

Veggie Mess   Spicy

Avocado, Kale, Turnips, salsa, cheddar, eggs. Toast & potatoes 9

Sweet Crepe

Strawberry Rhubarb 9

Savory Crepe

Smoked salmon & cream cheese with red onion & capers 14

2 Belgian Waffles topped with warm berries& whipped cream 10

2 plain waffles 7

Stuffed French Toast

Challah French toast filled with cream cheese & berries 9.5

Strawberry Rhubarb 10

S’more Stuffie10

French Toast

Basic French toast 7

Coconut & cornflake 9

Pancakes

Buttermilk Pancake 4

Chocolate Chip pancake 5

Blueberry Pancake 5

Strawberry & Rhubarb 6.5

Hunter’s Plate

1 buttermilk Pancake, 2 slices apple wood smoked bacon, home fried potatoes, cheddar cheese & 1 scrambled egg 10

Other Stuff

BLT

Triple decker sandwich of bacon, tomatoes, lettuce on white toast & mayo served home fries 12

Smoked salmon Blt

Same as above, with Jon fish Smoked Salmon 14

Add avocado to either +2

Grilled cheese

With home fried potatoes

7

Build your own omelet or scramble, whole eggs or egg whites, toast & home fries

$6 plus additions

Garlic, onions 50¢ each onions, bok choy, beets, Cauliflower, red peppers, Kale, Swiss chard, mushrooms, scallions $1.00 ea

Cheddar, goat’s cheese, cream cheese, $1.00 each Avocado, Bacon, Sausage $2.00 Smoked Salmon $3.

Sides: Sausage links 4.5 Bacon 5

Smoked Salmon 6

1 egg 1 Waffle 4.5

"Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness."