Butchers & Bakers

House-baked sourdough served warm with roasted bone marrow butter and flaked sea salt.

Hand-cut prime filet mignon with capers, shallots, farm egg yolk, and toasted brioche points.

Crispy croquettes stuffed with slow-smoked pulled pork, aged sharp cheddar, and jalapeño aioli.

House blend of ribeye and brisket, gruyere, thick-cut bacon, and signature sauce on a toasted brioche bun.

Certified prime cut grilled over wood fire, served with herb butter and rosemary rustic potatoes.

Free-range organic chicken with crispy skin, truffle mashed potatoes, and zesty lemon pan jus.

Slow-braised short ribs cooked for 12 hours in red wine reduction, served over creamy stone-ground polenta.

Fresh Alaskan salmon glazed with local Connecticut maple and whole grain mustard, served with charred asparagus.

Slow-cooked pork belly with shatter-crisp skin, served with spiced green apple puree and cider reduction.

House-made lemonade infused with organic lavender syrup and fresh wild blueberry puree.

Rotating local craft IPA on draft from independent breweries in the Farmington Valley.

Freshly pulled dark roast double espresso served with a freshly baked sweet pastry from our in-house bakers.