Uncommon Feasts

puree soup of red beets, red cabbage, carrots, onions and beef stock garnished with creme fraiche + black pepper

Benton's smoked ham bone broth, cannellini beans, julienne of local green cabbage garnished with diced ham, fresh parsley, and black pepper

sweet, over-wintered yellow carrots from Red Fire Farm cooked with a hint of saffron. Made creamy by blending in almond butter and olive oil. Garnished with toasted almonds and herbs. Vegan, gluten free!

Jumbo European white asparagus cooked in a smoked ham broth, thickened with a small amount of flour and finished with a touch of cream. Garnished with diced ham, white asparagus.

variety of local vegetables pickled in their own unique brine

thin sliced potatoes fried in extra virgin olive oil

three varieties of imported and/or local cheeses with housemade jams and bread

Comes with house-cured salmon and herb cream cheese.

three varieties of cured meats and salami with housemade pickles, mustard and bread

a selection of cured meats and cheeses with housemade pickles, jam and bread

salad of roasted local farm carrots tossed in a spicy rose harissa, farro, sesame tahini, pomegranate, and pistachio dukkah

roasted spring-dug parsnips tossed in a lemon vinaigrette, our own cured pork lardo melted on top, garnished with thyme, pink peppercorns, and baby greens

salad of Sott'olio style marinated local mushrooms, ricotta cheese, red onion marmalade, and baby greens

variety of early spring greens from Red Fire Farm gently wilted in extra virgin olive oil, sheep's milk ricotta cheese, preserved lemon, and maras pepper flakes

red beets roasted, chilled, dressed in a lemon-date vinaigrette and crusted in toasted seeds + spice. Bean hummus flavored with spring sorrel to dip the beets.

mix of tender spring greens + herbs, a hard boiled, pickled farm egg, spiced hazelnuts, sliced spring radishes, and served with tarragon vinaigrette on the side.

variety of foraged spring greens including ramps, nettles, and field garlic gently wilted in extra virgin olive oil, tossed with bulgur wheat and dressed with lemon juice and parsley. On top is a French sheep milk feta and shaved radish

red radishes roasted, chilled, dressed in a lemon-date vinaigrette and seasoned with pistachio dukah spice. Bean hummus to dip and garnished with spring pea greens.

three Mi Terra corn tortillas, pork shoulder stewed in our preserved tomatoes + guajillo chiles, pickled red cabbage, and avocado crema

Mashed ripe avocado on toasted Akabane bread, soft-cooked farm egg, crispy smoked bacon.

Chickpea falafel on housemade flatbread, sesame tahini, pickled vegetables, spring greens, and rose harissa.

North African spiced lamb on housemade flatbread, spicy yogurt, pickled vegetables, spring greens, and dates.

spanish imported Bonito del Norte canned tuna, creamy white beans, capers, and preserved lemon, and spring greens on toasted Akabane bread. Served with our own potato chips

Serrano ham, pulled pork shoulder that's braised in guaillo chiles, two slices toasted Akabane sourdough, Swiss cheese, housemade mustard, and pickled radish.

Our own preserved tomatoes crushed with roasted garlic, cured spicy soppressata, dollops of ricotta cheese.

A variety of local mushrooms roasted in olive oil on an arugula pesto sauce made with spring arugula, pine nuts, garlic, and parmigiano-reggiano. Served with fresh arugula on the side to go on top.

creamy white bean sauce, wilted Red Fire Farm greens, and black olive tapenade

Fresh housemade pasta tossed in a slow-cooked beef bolognese sauce. Garnished with fresh herbs and Parmigiano-Reggiano.

fresh housemade pasta tossed in arugula pesto + a soft poached Dowie Farm duck egg from our friend Jenny, finished with preserved lemon, and herbs

bone-in local monkfish marinated in buttermilk, crusted in spiced flour, and fried crispy in olive oil. Spicy yogurt, spring green salad, pickled red onions, lemon vinaigrette

small plate of Ossabaw/Berkshire pork belly from Clover Luck Farm, braised and seared crispy then glazed in our own Seville orange marmalade, and red cabbage braised with bacon, onion and red wine vinegar

Grass-fed beef meatloaf made with onions, herbs, farm eggs, Akabane bread crumbs, salt and spices. Sitting on a gravy with caramelized onions and chestnut mushrooms. Roasted potatoes and spring vegetables on the side.

braised & pulled chicken, north african spices, saffron, chickpeas, green olives, apricots and preserved lemons. Served with bulgur wheat tabbouleh salad.

dark chocolate brownie made with rye flour and topped with sea salt

Made with honey and almonds.

buttermilk ice cream with last summer's blackberry compote

slice of orange cake infused with orange blossom water, served with honeyed yogurt + roasted rhubarb

one cup of refreshing dairy + egg free sorbetto served with a cookie

slice of moist lemon cake made with almond flour and rose water. Glazed and topped with pistachio and rose

Comes with honey and pistachio halvah.

Comes with walnuts, dates, and honeyed yogurt.

candied hazelnuts added (when available)

w/ bourbon brown sugar ice cream + chocolate sauce.

slice of olive oil cake made with semolina flour and orange brandy topped with a roasted rhubarb compote

made with our own chai blend & milk

made with Atomic Roasters (Danvers, MA) - dark roast blend, cold steeped in-house for 24hrs

Selections made with house made simply syrups and seasonal flavors.

ripe mangoes pureed with yogurt + milk, garnished with saffron threads

raspberries, hibiscus water, honey, yogurt, and milk

ripe papaya, banana, whey, and honey