Dinners are $32.95 plus tax ($2 surcharge for beef entrees). Gratuity not included. Reservations Required. Subject to Availability. Beer and wine are available for sale. A $7 corkage fee will be applied to all wine that is not purchased on premises. All beverages with the exception of pop are included with the price of the meal. Menus include fresh baked bread or rolls. Payment methods accepted include Cash, Visa, Mastercard, Discover or Traveller’s Checks. Dinner begins at 6:30pm unless otherwise noted.
All food is prepared in house, from scratch by Chef Monika. We pride ourselves on not using any pre-made, processed foods off of a truck. Chef Monika is the prep-chef, pastry chef, baker, executive chef, kitchen manager and anything else you can think of. Every item on our menus that comes out of her kitchen has been lovingly and passionately prepared by her especially for you.
Please Note: Menus are subject to change based upon availability of fresh, local ingredients. We strive to source as much of our meat, eggs and produce from local farms as possible.
**If you are making online reservations for dinner via our website, please note that your reservation is not officially confirmed until you get a personalized confirmation from Jeff or Monika. If you do not receive a confirmation within 24 hours, please contact us at 800-537-1304 or you can send us and email at firstname.lastname@example.org.
Zucchini Fritters with Herb Sauce over Fennel Pepper Cucumber Slaw; Mixed Greens with Berries, Pistachio and Goat Cheese; Quinoa Cakes with Corn and Black Bean Salsa and Sweet Potato Fries; Watermelon Mint Lemon Sorbet with Crystalized GingerReserve Now
Caramelized Onion, Pepper, Broccoli and Goat Cheese Stuffed Zucchini with Herb Sauce; Brussel Sprout Salad with Dried Cranberries, Pine Nuts and Clementines; Salmon with Roasted Pepper Sauce and Chive Mashed Potatoes; Flourless Chocolate Cake with Berry Coulis
Roasted Pepper and Tomato Soup; Mixed Greens with Fresh Berries, Toasted Macadamia Nuts, Avocado and Goat Cheese; Filet with Mushroom Cream Sauce and Herb Roasted Potatoes; Cinnamon Orange Blossom Crème BruleeReserve Now
Crab Cakes with Remoulade Sauce; Mixed Greens with Feta, Grilled Veggies and Toasted Pine Nuts; North African Shrimp Scampi with Pesto Pasta; TiramisuReserve Now
Blue Cheese Stuffed Mushrooms; Tomato Bisque; Filets with Pesto and Baked Sweet Potato Fries; Chocolate Souffles with Crème AnglaiseReserve Now
Spanikopita; Wild Mushroom Bisque; Braised Chicken with 40 Clove Garlic Sauce and Chive Mashed Potatoes; Cherry Almond Crème Brulee
Spanish Wine Dinner
Goat Cheese and Tapenade Stuffed Tomatoes; Roasted Pepper, Tomato and Olive Salad; Shrimp with Romesco Sauce; Pork Brochettes; Sweet Potato Tortilla; Flan.
$40 per person
Optional Wine Pairing available.Reserve Now
Sausage Stuffed Mushrooms; Mixed Greens with Gorgonzola, Roasted Pears, Dried Cranberries, Pistachios; Prime Rib with Horseradish Sauce and Garlic Mashed Potatoes; Chocolate Pots de CremesReserve Now
4:30pm Arrival. 5:00pm Seating.
$50 Per Person Plus Tax. Payment due upon booking.
Featuring farm fresh produce, meat, eggs and cheese from Broadbranch Farm.
French Onion Soup
Our own rich grassfed beef bone stock combined with Cortland yellow onions topped
with house made crostini with Gruyere cheese.
Fall Green Salad with Apple, Pickled Roots and Goat Cheese
Fall salad leaves combined with home pickled roots, crisp apple, crumbly goat cheese
with a creamy herbed Green Goddess dressing.
Plow Creek Farm watermelon sorbet infused with fresh mint.
Succulent Pork Roast with Roasted Winter Squash and Greens
Slow roasted Broad Branch Farm pastured pork roast served over a bed of roasted butternut squash and braised fall greens.
Warm Spiced Hungarian Apple Bars with Fresh Whipped Cream
Crisp fall apples combined with raisins, cinnamon, cloves, ginger and nutmeg
wrapped in a tender pastry dough and topped with fresh whipped cream.
Wild Mushroom and Gorgonzola Savory Crème Brulee with Fried Sage and Crispy Pancetta; Mixed Greens with Goat Cheese, Apple, Dried Cranberries, Candied Pecans; Scallops with Saffron Beurre Blanc and Carrot Parsnip Puree; Flourless Chocolate Cake with Berry Coulis
Roasted Butternut Squash Soup; Spinach Salad with Warm Bacon Vinaigrette; Roast Pork Loin with Hollandaise Sauce and Whipped Sweet Potatoes; Saffron Riesling Poached Pears with Mascarpone CreamReserve Now