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, Radishes, Crisp Fried Bread, Lemon Cloumage and Verjus Vinaigrette | Add either soup $6

Local Heirloom Tomatoes with Burratina, Herbs, EVOO and Pine Nut Crunch

Grilled and Chilled Summer Vegetables Gazpacho with Charred Bread, Grilled Corn, Basil and EVOO

Skillet Seared Pastured MA Beef Burger with Queso Poblano, Cortido and Spiced Tortillas 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

Peach, Arugula, Backroom Smoked Goat Cheese, BBQ Grilled Onions and Habanero-Lime Mayonnaise on Raul’s Sandwich Bread

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

with Zucchini “Noodles”, Pickled Cauliflower, Little Tomatoes, Purslane, Crushed Olives, Goat’s Milk Feta, Roasted Tomato Chermoula, Lemon Yogurt and Toasted Almond Dukkah

Backroom Cob Smoked Bluefish with Corn Risotto, Grilled Zucchini and Nectarine - Basil Relish

with Smokey Pig Ragù and Fried Goat Cheese Ball

Backroom Smoked Chicken, Roasted Corn, Great Hill Blue Cheese, Blueberries, Herbs, Tomatoes, Romaine Lettuce, Sous Vide Egg, Crispy Fried Onions, Chicken Skin Crunch and Avocado Ranch Dressing

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, Radishes, Crisp Fried Bread, Lemon Cloumage and Verjus Vinaigrette

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

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

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

Flash Fried Shishito Peppers with Corn Salsa, Lime Yogurt, Adobo and Crisp Sweet Onions

Grilled 'n' Chilled Summer Vegetable Gazpacho with Crispy Charred Bread

Backroom Cob Smoked Bluefish with Corn Risotto, Grilled Zucchini and Nectarine - Basil Relish

with Zucchini “Noodles”, Pickled Cauliflower, Little Tomatoes, Purslane, Crushed Olives, Goat’s Milk Feta, Roasted Tomato Chermoula, Lemon Yogurt and Toasted Almond Dukkah

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, Romano Beans and Orange Béarnaise

Skillet Seared Pastured MA Beef Burger with Queso Poblano, Cortido and Spiced Tortillas 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.

Sous Vide Chicken Breast with Creamed Corn, Green Beans, Pesto, Chicken Skin Crunch and Garlickly Chicken Jus

Homemade French Fries with Alex’s Tangy Ketchup

Habanero – Cornbread Coleslaw

Fredy’s Kimchi

Stir Fried Broccolini with Toasted Cashews and Tempura Flakes

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, Lemon Curd 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