C H E F ‘ S    M E N U

March 16-22- 2018

Join us for our next Wine Dinner Party on Friday, March 23

Seatings between 5:30 and 8:30 pm Wednesday-Saturday

Sundays We seat between 5:00-7:00 p.m.

Closed on Mondays and Tuesdays

Reservations Requested




Split Pea Soup with Smoked Pork – cheddar oyster crackers   –   $10

Organic Market Greens Salad –  house vinaigrette     –     $8  

Baby Greens – Blood Orange, Beets, Fennel scanted Sunset Rock Farm Goat cheese  –  $12

Asparagus Salad – candied citrus, bacon, kale, blue cheese dressing  –   $12



Bread Plate (serves 2) – crisp Tuscan-style bread. house-blended goat butter –    $4 

Local Cheese Platter – selection of local cheese, honeycomb, fig paste, grilled bread    –  $16

Farmers’ Cheese & Charcuterie Plate (meant to share) – local cheese, cured meats, house-made pickles, grilled bread, artisanal crackers, accoutrements such as local honeycomb, fig paste, mustard      –   $24

Spinach & Roast Garlic Pierogies – caramelized onions     –   $14

Mussel Pot – ham, leeks, fennel, ale     –    $18 



Buttermilk Fried Chicken  – pumpkin waffle, maple-cider reduction   –    $28

            Pairing recommendation: Sauvignon Blanc, Mapuche, Chile ($9/glass)

Bibimbap – dashi rice, kimchi, eggplant, tofu, carrot, cucumber, poached duck egg    –   $28

            Pairing recommendation: Pinot Grigio, di Jacopo, Nec Otium, Italy ($9/glass)

Pappardelle with Duck Confit Ragu – pecorcino, arugula   –   $30

            Pairing recommendation: Bordeaux Superior (sustainable), Château de Bonhoste, France ($10/glass) 

Grilled Kurobuta Pork Chop – rosemary and pink peppercorn reduction, dill carrots, confit potatoes    –   $34

            Pairing recommendation: Merlot, The Path, Napa – CA ($9/glass)

Sugar-Rubbed Ribeye (12 oz) – truffle butter, sweet potato rutabaga mash, Brussel sprouts – $40

Pairing recommendation: Malbec (2010), Familia Mayol, Argentina ($12/glass)

Moroccan Braised Lamb Shank – tagine broth, cous cous, apricots, dates   – $36

            Pairing recommendation: Red Alchemy, La Belle, NH ($9/glass)

Pan-Roasted Faroe Island Salmon –  asparagus, snap peas, lemon-parsley potatoes, horseradish-chive sauce    –  $32

            Pairing recommendation: Chardonnay, Buehler, Russian River Valley – CA ($9/glass)

Short Rib Shephard’s Pie – carrots, leeks, parsnips, burgundy reduction, mashed potato    –  $30

            Pairing recommendation: Tannat, Viñedo de los Vientos, Uruguay ($10/glass)

Traditional Corned Beef – cabbage, carrots, potatoes, cider mustard, horseradish sauce   – $28

            Pairing recommendation: Murphy’s Irish Stout Lager  ($6/glass)



Apple Blueberry Bake with Honey Corn Cake Topping – whipped local cream – $10

Mexican Chocolate Molten Cake – vanilla gelato  –    $10

Maple Bourbon Crème Brûlée     –   $10

Carrot Cake with Maple Cream Cheese Frosting     –    $10



Wine & Cheese Hour every Friday 5:30-6:30 p.m.

Join us in the parlor by the fireplace in colder months and outside on the patio in warmer months.

$25 per person; pouring three of our favorite wines; farmer cheese & charcuterie board with house-cured pickles, grilled breads and other accoutrements

RSVPs are always appreciated




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Did you know….Chef Bruce Barnes won Good Morning America’s Polar Bear Chef Tasting Contest. That’s right, among all the chefs in NYC, polar bears preferred his food! In 2015, Bruce also had the pleasure to prepare a full luncheon for Prince William.