Our Menu

Wild Greens with Backroom Smoked Rabbit Confit, Aged VT Cheddar, Port Soaked Cherries, Pecans and Rosemary Vinaigrette

Lettuce with Little Tomatoes, Diva Cucumbers, Grated Carrots, Julienne Radishes, Crisp Fried Bread, Lemon Cloumage and Verjus Vinaigrette | Add either soup $6

First of the Season Local Heirloom Tomatoes with Burratina, Herbs, EVOO and Pine Nut Crunch

Tomato Soup with Pollock Fritters, Shaved Fennel and Herbs

Strawberry Gazpacho with Cucumber, Red Onion, Cilantro, Toasted Almonds and EVOO

Crisp Fried Braised Beef - VT Cheddar Balls with Black Truffle Chimichurri, Pea Greens, and Pickled Garlic

Skillet Seared Pastured MA Beef Burger with Smoked Jalapeno Cloumage, Tomato Salsa, Diva Cucumber, Lettuce and Red Onion on Mark’s Soft Bun. (add NH Smokehouse Bacon $2) *Please note- we Sous Vide (pre-cook to exact temperatures) and then sear burgers in a skillet to order. Burgers are available in two donenesses, a perfect medium-rare and a reddish-pink (medium-plus). Well-done is not available.

Crisp Fried Soft Shell Crab with Sweet Pickles, Lettuce, Red Onion and Pete’s Special Sauce on Mark’s Soft Bun

Spicy Chicken Sausage with VT Cheddar, Pete’s Sweet Pickled Jalapeños and Randy’s Knee Slapping Good Barbecue Sauce on Mark’s Soft Bun

Backroom Smoked Ham, MA Swiss Cheese, Pete's Sweet Pickles and Whole Grain Mustard on Raul’s Sandwich Bread

Full of Mustard Glazed Rock Shrimp, Gingered Vegetable – Cashew Salad, Hoisin Braised Beef and Organic Brown Rice

Potato – Goat’s Milk Feta Filled Crisp Crepe with Broccolini, Braised Spinach, Arugula, Radish and Chunky Olive Tapenade

Herb Marinated Baked Blue Cod Fillet with Charred Garlic Scape Risotto, Sugar Snap Peas, Little Tomato – Basil Relish, and Zesty Crunch

with Smokey Pig Ragù and Fried Goat Cheese Ball

Homemade French Fries with Alex’s Tangy Ketchup

Habanero-Cornbread Coleslaw

Fredy’s Kimchi

with Banana Pudding, Nutella Dust, Hazelnuts and Whipped Cream

with Almond - Oat Topping and Sour Cream Ice Cream

with Toffee Sauce and Prune – Armagnac Ice Cream

Marinated Olives and Spiced Pecans

Beef Tartare with Roasted Peppers, Cilantro, Red Onion, Pickled Jalapeños, Cornbread Crunch and Smoker Dripping Mayonnaise

Lettuce with Little Tomatoes, Diva Cucumbers, Grated Carrots, Julienne Radishes, Crisp Fried Bread, Lemon Cloumage and Verjus Vinaigrette

with Pollock Fritters, Shaved Fennel and Herbs

First of the Season Local Heirloom Tomatoes with Burratina, Herbs, EVOO and Pine Nut Crunch

with Cucumber, Red Onion, Cilantro, Toasted Almonds and EVOO

Wild Greens with Backroom Smoked Rabbit Confit, Aged VT Cheddar, Port Soaked Cherries, Pecans and Rosemary Vinaigrette

Crisp Fried Braised Beef - VT Cheddar Balls with Black Truffle Chimichurri, Pea Greens and Pickled Garlic

EVOO’s Country Pâté with Toasted Pistachios, Raisins, Whole Grain Mustard, Pickled Garlic and Grilled Bread

Herb Marinated Baked Blue Cod Fillet with Charred Garlic Scape Risotto, Sugar Snap Peas, and Little Tomato-Basil Relish and Zesty Crunch

Potato – Goat’s Milk Feta Filled Crisp Crepe with Broccolini, Braised Spinach, Arugula, Radish and Chunky Olive Tapenade

Full of Mustard Glazed Florida Rock Shrimp, Hoisin Braised Beef, Gingered Vegetable – Cashew Salad and Organic Brown Rice

with Smokey Pig Ragù and Fried Goat Cheese Ball

Grilled Garlic and Parsley Studded Beef Tenderloin with Sweet ‘n’ Smokey Onions, Sour Cream Whipped Potatoes, Shiitake Mushrooms and Orange Béarnaise

Plum – Ginger Glazed Gochujang – Buttermilk Brined Fried Chicken with Smoked Chicken - Kimchi Fried Rice and Sous Vide Egg

Skillet Seared Pastured MA Beef Burger with Smoked Jalapeno Cloumage, Tomato Salsa, Diva Cucumber, Lettuce and Red Onion on Mark’s Soft Bun. (add NH Smokehouse Bacon $2) *Please note- we Sous Vide (pre-cook to exact temperatures) and then sear burgers in a skillet to order. Burgers are available in two donenesses, a perfect medium-rare and a reddish-pink (medium-plus). Well-done is not available.

Homemade French Fries with Alex’s Tangy Ketchup

Habanero – Cornbread Coleslaw

Fredy’s Kimchi

with Almond - Oat Topping and Fredy's Sour Cream Ice Cream

with Banana Pudding, Nutella Dust, Toasted Hazelnuts and Whipped Cream

with Coconut - Cashew Crunch

with Raspberry Compote, Whipped Cream, and Toasted Almonds

with Fredy's Prune Armagnac Ice Cream, Pecan Brittle and Toffee Sauce

Couet Farm's Lavender Lucienne, Sheep's Milk (Dudley, MA) and Westfield Farm's Bluebonnet Capri, Goat's Milk (Hubbardston, MA) with Rosemary Scented Concord Grape Jelly and Crisp Bread