Menu Inspiration
SPRING MENU
MEZZE
Cast Iron Cheese Medley (crudité, toast, strawberry)
Pork Souvlaki with Ladolemono and seared, pickled ramps
Open Fire Grilled Lettuce, Shaved Alpine Cheese, Something like a Caesar Drizzle
ENTREE
Flat top seared Rapini and Spring Pea, crispy garlic, umamiso drizzle, dandelions and sesame seeds
Roasted Rainbow Roots - Coal fired rainbow beets, roasted carrots, caramelized onion and parsnips, over garlic and chive infused goat milk Skyr garnished with arugula, toasted pistachios, lemon zest and sumac
Hanging, butter drenched, whole chicken, braised pea shoots
Lamb Salmuera on an Iron Cross, reverse seared and served with mint gremolata, pickled red onion, crushed cucumber, marinated cherry tomatoes and grilled flatbread
DESSERT
Cast Iron Strawberry Cobbler and Kiss the Cow Sweet Cream
Colors and sounds from the Field.
Quiet mornings and dew covered garden beds.
The smell of hay and fresh compost.
We gather our Inspiration from the Land, in abundance.
SUMMER MENU
HARVEST TABLE
Cucumber, cured ham, grilled pine nuts, dill
Sweet peaches, cherry tomatoes, goat Chèvre, fennel fronds, cured ham, pink pepper and flake salt
MEZZE
Marinated heirloom tomato, blackened corn, burrata floof, gem lettuce, bacon, Thai basil
Brazilian style lime marinated chicken hearts with chimmichurri
Coal roasted, buttered Sweet Potatoes with fermented Atlantic sea weed and sesame seed
MAIN
Salad from the Garden with blueberry vinaigrette
Hanging whole chickens over Spanish charred fennel, mint, juice from an orange and slow roasted carrots
Braised country style Pork ribs tossed in charred baby onion and lemon, with tomatillo green salsa
DESSERT
Strafford vanilla ice cream, freshly harvested blueberries, walnut crumble, black currant compote, maple sugar dust
FALL MENU
HARVEST TABLE
Assorted Crudité, Fruits, Vermont Cheeses and Salumis
FIRE STATION
Coal Fired Shishito Peppers with Buttermilk Aioli
Larry’s Pork Chop Classic, apple butter bourbon sauce
Green Linguiça Sausage on a sword, soft herbs, maple mustard horseradish, pickled red cabbage
SALAD
Raspberry Sprinkle, Garden Spinach, Roasted Easter Egg Radish, Goat Chèvre Crumble, Raw Honey Vinaigrette, Edible Flowers, Flake Salt
SIDES
Pressed Broccoli Rabe for the Italians with banana peppers
Boiled new potatoes, smoked bacon tips, mandolined fennel, celery leaf, skyr floofs, tomatillo salsa verde
Seared rainbow carrots, blackened sweet corn, cherry tomato, pickled shallots, sumac, dill
Coal roasted butternut squash, cultured brown butter drizzle, Bayley Hazen Blue Cheese and walnut crumble, fried sage and rosemary, maple syrup, nasturtiums
MAIN
Hanging, cider brined, butter drenched, whole chicken, salmuera, parsley
Beef Asado (assorted cuts), grilled scallions, black currant reduction
TASTING MENU A
SMALL PLATES
Buttered GF Bonté toast, easter egg radish with a dollop of raw honey, marinated tomato
Braised red wine, kombu and rosemary Lamb shank broth
Charred red beet, maple syrup, whipped chèvre, roasted pistachios, sumac, parsley
Hanging duck, Vermont plum, fried sage
Lebanese kafta meat ball, skyr, burnt cherry tomato, celery leaf gremolata, flake salt
Chicken cooked on a sword, slow roasted squash, seasonal basil pesto, burrata floof, pickled red onion
Whole hung and roasted Carolina style Pork Leg, Salad of pickled red cabbage and sweet red peppers , Grandma’s smoked potato salad
DESSERT
Raw A2/A2 Von Trapp Milk shot sprinkled with maple dust
TASTING MENU B
SMALL PLATES
Sliced cucumber, 5th Quarter coppa, pine nuts, flake salt, olive oil drizzle, nasturtium
Cast iron cheese medley (Vermont cheeses), seasonal Strawberry Compoté, vegetable crudité, local sour dough toast
Hay smoked Matunuck Oysters, Fable Fermentory’s barrel aged black currant vinegar mignonette with shallots
Open fire grilled salad, shaved alpine cheese, buttermilk dressing, Red Hen rye bread croutons
Freshly Harvested grilled Scallop with blueberry chimmichurri
Grass-fed Lamb Lollipop w/ mint gremolata
Brick Chicken on the plancha, Umamiso maple butter drizzle, crunchy Vermont Rice, pressed Broccolini with lemon zest
Hanging Brazilian style Ribeye roast, butter roasted new potatoes, goat milk skyr, trout roe and diced scallions
Stratford Vanilla Icecream, seasonal blueberries, walnuts, maple dust
Make it Beautiful.
TASTING MENU C
SMALL PLATES
A Simple Salad of Arugula Chévre Crumble, Cucumber, Honey Garlic Vinaigrette, Chive Blossoms
Brazilian style Chicken Heart Skewers, Fermented Turnip
Sword fired Chicken Drum Stick, Charred green garlic, miso maple butter glaze
Lamb Kafta, Asparagus, Vermont Rice, Kimchi, Yogurt
Slow Smoked Pork Rib, Pickled Sweetheart Cabbage
Picanha Sal Grosso, Dollop of honey, Pickled red onion, Carrots, Dill
Strafford Ice Cream, Toasted Pistachio and Basil Crumble, Olive Oil, Maple Dust