Dinner

DINNER
Sunday-Thursday 4-10 / Friday-Saturday 4-11

FARMSTEAD CHEESE
 Your Choice of 1, 2 or 3 Farmstead Cheeses! 10 – 17 – 23
Served with our Chef’s choice of seasonal accoutrements including nuts & fresh baked breads from our bakery next door – Crust Bakeshop!

Cricket Creek Berkshire Bloom | Williamstown, MA
Cow. Semi-Soft. Bloomy rind. Earthy.

Grey Barn Eidolon | Martha’s Vineyard, MA 
Cow. Organic. Bloomy rind. Tangy. Bright. Silky.

Cato Corner Farm Aged Bloomsday | Colchester, CT
Cow. Aged 11 months. Mottled. Sharp. Sweet. Delightful.

Arethusa Blue | Litchfield, CT
Cow. Chocolaty. Toasty. Multidimensional. Salty.

Consider Bardwell Experience | Pawlet, VT
Cow. Stout washed rind. Funky. Fragrant.

Cellars at Jasper Hill Vault No. 5 | Greensboro, VT
Cow. Meaty. Salty-sweet. Crystalline. Intense.

Vulto Creamery Andes | Walton, NY
Cow. Natural rind. Creamy. Fruity. Grassy.

Rogue Smokey Echo Blue | Central Point, OR
Cow. Fudgy. Smoked over hazelnut shells.

Willow Hill Aged Butternut | Milton, VT
Cow. Aged Alpine. Complex. Nutty. Sharp.

Von Trapp Mad River Blue | Waitsfield, VT
Cow. Creamy. Mellow. Gorgeous veining.

Vermont Shepard Invierno | Putney, VT
Cow/Sheep. Aged two years. Balanced. Vegetal.

Bonnieview Coomersdale | Craftsbury, VT
Sheep. Semi-firm. Earthy. Grassy. Nutty.

Lazy Lady Trillium | Westfield, VT
Cow/Goat. Vegetable ash layers. Bloomy rind. Dense.

Sage Farm Goat Dairy Worcester Tomme | Stowe, VT
Goat. Rustic. Mild. Nutty. Earthy.

 

NOSHING

Crusty Bread | 4 | fresh baked naturally leavened bread, cultured butter, fleur de sel

Mixed Nuts | 5 | maple candied, finished with fleur de sel

Pickles | 6 | a bowl of seasonal pickled vegetables, sliced baguette

Bagel Chips | 6 | whipped cream cheese, fiery jalapeño jelly

Mixed Olives | 8 | house marinated mixture of our chef’s favorites

Hummus | 9 | homemade, served with grilled pita bread

 

SHARING

Mediterranean |20 | marinated feta, hummus, olives, serrano ham, almonds,
fresh baked bread

Charcuterie | 20 | rotating selection of housemade charcuterie, whole grain mustard, pickles, crostini

 

SALADS

House Salad | 6 | seasonal mixed greens, sliced radish, house vinaigrette

Kale | 12 | baby kale, roasted parsnips, apples, dried fruit vinaigrette, toasted pecans, shaved garrotxa cheese

Harvest Salad | 12 | roasted winter squashes, mixed baby greens, candied nuts & apples, fresh goat cheese, smoked paprika vinaigrette

 

GRAZING

Soup du Jour | 7 | served with a side of fresh baked bread

Brussel Sprouts | 9 | brussel sprouts and fingerling potatoes cooked in bacon fat, finished with maple syrup, pickled cranberries & parmesan

Tacos de Lengua | 10 | two slow cooked beef tongue tacos, arbol chile salsa, shaved radish, cilantro, lime & red onion

Pappardelle Pasta | 14 | hand milled whole grain pappardelle pasta, bacon, pumpkin & sage ragù, parmesan, crispy sage

Cauliflower | 12 | cooked in beef suet, garlic, Hakurei turnips, Sichuan peppers, scallions, fish sauce

Poutine | 12 | hand-cut fries, bacon gravy, cheddar curds, fried egg, pickled greens,
hot peppers

Mussels |13 | Maine blue mussels, leeks, garlic, squash, apple cider, smoked paprika aioli, grilled bread

Cider Chili Wings | 12 | charred chicken wings, sweet & spicy apple cider chili glaze, scallions

Mac n’ Cheese | 12 | assorted Farmstead cheeses, IPA, rustic breadcrumbs

Bone Marrow | 16 | house smoked beef bones, cilantro-lime salsa verde, fleur de sel,
honey oat toast points

 

FLATBREADS

Squash & Chorizo | 16 | butternut squash purée, chorizo, roasted red onions, apples,
fresh mozzarella

Calabrese | 16 | roasted tomato sauce, Calabrese salami, oregano, fresh mozzarella, ricotta, chili oil


SANDWICHES

Sandwiches are served with your choice of dressed local greens or hand-cut french fries
All breads are baked fresh at our artisan bakery, Crust Bakeshop, which is conveniently located right next door!

Fried Fish | 15 | Hill Farmstead beer battered fish, spicy tartar sauce, greens,
cabbage slaw, sesame-ale roll

Grass-fed Burger | 18 | house ground grass-fed beef chuck, heart & bone marrow cooked medium rare, Jasper Hill Vault No. 5 cheddar, house pickles, caramelized onions, Dijon aioli, sesame-ale roll

 

MAINS

Squash & Polenta | 18 | cider roasted acorn squash, creamy cheddar polenta, fried brussels sprouts, pickled cranberries, brown butter, sage, aged goat cheese

Chicken Confit | 22 | slow cooked free-range chicken leg, whole grain “risotto” made with wheat berries & oats, winter squashes, pepitas, sage, cranberry chutney

Pork Belly | 25 | smoked pork belly, baked beans, apple cider glaze, pickled onions, celery

 

LOCAL PRODUCERS

Crust Bakeshop | Worcester, MA

Tougas Farm | Northboro, MA

Berberian Farm | Northboro, MA

Lettuce Be Local | Sterling, MA

Gibson’s Dairy | Worcester, MA

Kitchen Garden | Sunderland, MA

Queen’s Greens | Amherst, MA

Four Star Farm | Northfield, MA

Carlson Orchards | Harvard, MA

Overlook Farm | Rutland, MA

Tangerini Farm | Millis, MA

Applefield Farm | Stow, MA

B & B Farm | New Braintree, MA

Misty Knoll Farm | New Haven, VT

Maplebrook Farm | Bennington, VT

Jasper Hill Cellars | Greensboro, VT

Browne Trading Co. | Portland, ME

Narragansett Creamery | Providence, RI

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