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Butternut squash coconut milk bisque with red curry and toasted pepitas.

Whipped ricotta paired with grilled balsamic pears, candied pecans, and local honey. Served with locally-sourced sourdough.

Crispy, thick-cut Nueske’s bacon, slow-smoked and caramelized.

Golden, crispy potatoes tossed with fresh herbs, garlic, and a hint of sea salt.

Crisp, golden French fries, hand-cut and lightly salted. Served with house-made aioli or ketchup.

A fluffy omelette with roasted root vegetables and local Gruyère. Served with baby greens in a light cider vinaigrette.

A soft brioche bun layered with a farm-fresh egg, Keener sausage, melted cheddar, and house-made tomato jam. Served with breakfast potatoes.

Ask your server for this week's quiche, made with seasonal ingredients handpicked by our Chef. Served with baby greens in a light cider vinaigrette.

Keener Farm’s grass-fed beef patties smashed and topped with Vermont white cheddar, butter lettuce, pickles, and black garlic sauce on a toasted “Everything” bun. Served with hand-cut french fries. Option to add Nueske’s Bacon.

Crispy fried chicken thigh, pimento cheese spread, house-made pickles, and a drizzle of spicy honey on a buttery house-made biscuit. Served with breakfast potatoes.

Seared Angus strip aged to our specifications and paired with local farm-fresh eggs cooked to your preference. Served with breakfast potatoes and a light chive hollandaise.

House-made brioche soaked in white chocolate custard, finished with orange zest, candied pecans, and locally-sourced maple syrup.

Fluffy pancakes served with saffron whipped cream, Grand Marnier macerated berries, and locally-sourced maple syrup.

Golden buttermilk waffles with roasted orchard pears, whipped mascarpone, local honey, and powdered sugar.

A blend of pure açaí berries and frozen bananas, topped with fresh banana slices, seasonal berries, crunchy granola, shredded coconut, a sprinkle of chia seeds, and a drizzle of almond butter.

Locally-sourced heirloom grains with roasted squash, Brussels sprouts, baby kale, and a poached egg, drizzled with red beet vinaigrette and topped with toasted quinoa.

Tender black kale in rich Caesar dressing with Pecorino Romano, grilled lemon, and chickpea croutons.
 Add Chicken | Add Salmon

A vibrant blend of power greens, toasted quinoa, feta crumbles, and sweet chili vinaigrette. Topped with your choice of protein.
 Add Chicken | Add Salmon

A creamy blend of late-harvest sweet corn and house-smoked bacon, with Yukon gold potatoes and a chive oil drizzle, topped with a crispy corn fritter for a comforting fall start.

Thinly sliced roasted beets, served with whipped goat cheese, toasted walnuts, and micro arugula, finished with a light drizzle of maple vinaigrette.

Slow-braised pork belly with a crisp cider glaze, accompanied by roasted butternut squash, pickled apple, and a spiced apple reduction.

Tender black kale in rich Caesar dressing with Pecorino Romano, grilled lemon, and chickpea croutons.
Add Chicken | Add Salmon

A vibrant blend of power greens, toasted quinoa, feta crumbles, and sweet chili vinaigrette. Topped with your choice of protein.
 Add Chicken | Add Salmon

Crisp heirloom apples, mixed greens, and toasted walnuts tossed in a maple-cider vinaigrette, finished with crumbled goat cheese and dried cranberries for a perfect balance of sweet and tangy. Add Chicken | Add Salmon

Tender, herb-crusted lamb chops served with parsnip purée, charred heirloom carrots, and a rosemary-infused lamb jus.

Handmade ricotta gnocchi, sautéed with roasted chestnuts, crispy sage, and finished in a nutty brown butter sauce with a dusting of Parmesan.

Freshwater perch, pan-seared to perfection, served with roasted fingerling potatoes, wilted greens, and a bright lemon-thyme beurre blanc.

A perfectly seared, richly marbled Wagyu NY strip, served with hand-cut Yukon fries, roasted wild mushrooms, and a velvety black garlic demi-glace.

Seared duck breast, brushed with a maple glaze and served alongside roasted butternut squash, Swiss chard, and a cranberry-port wine reduction for a sweet and savory harmony.

Roasted spaghetti squash with caramelized fennel, served with a smoky tomato sauce, toasted pine nuts, and crispy sage.

Warm caramelized apples baked into a flaky puff pastry, served with spiced vanilla ice cream and drizzled with bourbon caramel.

A silky pumpkin custard with hints of warm autumn spices, topped with a perfectly caramelized sugar crust and garnished with cinnamon cream.

A rich, flourless dark chocolate torte, paired with hazelnut praline, espresso mousse, and a chocolate crumble for a decadent, layered dessert experience.