Creme fraiche, Japanese mayonnaise, mustard, champagne vinegar, cayenne and chives.

Creme fraiche, Japanese mayonnaise, mustard, champagne vinegar, cayenne and chives.

With house-made pita bread and seasonal grilled vegetables.

Battenkill Valley Creamery blend topped with seasonal fruit compote. Served with sourdough bread.

Chopped Tuscan kale with pickled chili, Fourme D'Ambert blue cheese, honey mustard walnut vinaigrette and house made croutons.

Fourme D'Ambert blue cheese, creme fraiche and herb dipping sauce. Choice of mild or spicy.

Grilled eggplant, chickpeas, cucumbers, tomatoes and Serrano chilies on a bed of Romesco sauce

Served with harissa aioli.

Shell pasta baked in blend of Compte Saint Antoine, Weinkase Lagrein, High Plains cheddar and Parmigiano in a bechamel sauce.

Sunny side up fried egg, country ham and a dash of curry. Garnished with chili pepper and chives.

With arugula, apples, candied walnuts ando balsamic dressing

Spinach and romaine, country ham, seasonal fruit, Farmer's cheese, cucumbers, tomatoes, lemon-cured red onions and mustard dressing.

Twice cooked steak cut Idaho Russets. Individual.

For 4 people. Twice cooked steak cut Idaho Russets with choice of 4 dips.

Seasonal vegetables grilled and topped with micro greens.

Crispy and sauteed in apples and bacon in a honey miso dressing. Serves 2.

4 oz. 100 percent grass-fed burger with cheddar cheese on a brioche bun.

Served on Brioche or Whole Wheat Bread , with your choice of Yellow or White Cheddar

Uncured grass-fed all beef hot dog on a potato bun.