Our Menu

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

Lettuce with Honeycrisp Apples, VT Cheddar, Toasted Walnuts, Radishes, Fried Bread and Creamy Buttermilk Dressing | Add either soup $6

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

Corn Bisque with Roasted Peppers, Onions, Potatoes, Ancho Chile Butter and Spiced Popcorn

Skillet Seared Pastured MA Beef with Spiced Olive Cloumage, Arugula, Beet - Fennel Salad and Pickled Garlic 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.

Honey Crisp Apple, NH Smokehouse Bacon and VT Cheddar with Last Year’s Apple Butter and Honey Mustard on Raul’s Sandwich Bread

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

Fredy's Kimchi and Cheddar Cheese on Raul’s Sandwich Bread topped with a Fried Egg and Plum - Ginger Jam

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

Backroom Smoked Chicken, Roasted Corn, Great Hill Blue Cheese, Blueberries, Herbs, Radish, Tomatoes, Romaine Lettuce, Crispy Fried Onions, 6½ Minute Egg, Chicken Skin Crunch and Avocado Ranch Dressing

Mark’s Hand-Cut Fettuccine with Zucchini, Blistered Little Tomatoes, Parmesan Cream, Summer Herbs and Lemon Crunch

Homemade French Fries with Alex’s Tangy Ketchup

Habanero-Cornbread Coleslaw

Fredy’s Kimchi

with Toasted Marshmallow Cream, Nutella Dust, Hazelnuts and Whipped Cream

with Almond - Oat Topping and Sour Cream Ice Cream

with Local Berries, Lemon Curd, Whipped Cream and Toasted Almonds

Marinated Olives and Spiced Pecans

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

Lettuce with Honeycrisp Apples, VT Cheddar, Toasted Walnuts, Radishes, Fried Bread and Creamy Buttermilk Dressing

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

Corn Bisque with Roasted Peppers, Onions, Potatoes, Popcorn and Ancho Chile Butter

Fried Green Tomatoes with Arugula, Sweet Pickles and Caramelized Onion Sour Cream Dip

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

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 with Spiced Olive Cloumage, Arugula, Beet - Fennel Salad and Pickled Garlic 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 Polenta Croquette, Spaghetti Squash, Fried Sage, Chicken Skin Crunch and Garlickly Chicken Jus

Backroom Smoked Pig's Head Stew with Soldier Beans, Carnival Squash and Crisp Potatoes

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 Toasted Marshmallow Cream, Nutella Dust, Toasted Hazelnuts and Whipped Cream

with Sweet Coconut Cream and Cashew Crunch

with Blackberries, Lemon Curd Whipped Cream and Toasted Almonds

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