San Marzano tomatoes, pork and beef, basil, parmigiano

SPAGHETTI BOLOGNESE

Berryman Farms fresh chuck, our secret sauce, American cheese, lettuce, red onions

THE BISTRO BURGER

Tarragon cream sauce, pesto, peas, spinach, potato pave, almonds

SALMON

Cannellini beans, chirizo vinaigrette, celery, roasted squash, spinach, shallots

DUCK CONFIT

10 Acres Bakery sourdough, romesco, avocado, chimichurri, 2 poached eggs, Berryman Farm bacon

HEALTHY-ISH TOAST

Berryman Farms ground beef and port, bechamel sauce, mozzarella, spinach, parmigiano

LASAGNA

Chef selection of cheese and cured meat, pate, marinated olives, cornichons, mustard, and 10 Acres Bakery baguette

CHEESE PLATE

Chives, gruyere, raclette, cheddar, greens or crispy crushed potatoes

10 ACRES FARM OMELETTE

Rosemary smashed up potatoes, gravy, 10 Acres seasonal farm vegetables

HALF ROTISSERIE CHICKEN

Rosemary smashed up potatoes, 10 Acres Farm mostarda, shallot jus

BERRYMAN FARM SMOKED PORK CHOP

White wine, garlic, butter, herbs, toasted baguette

MUSSEL + CLAM STEAMER

Golden, crispy crab cakes made with fresh crab meat, seasoned to perfection, and served with zesty lemon wedges and tangy tartar sauce.

CRAB CAKE

Crispy garlic and almond crumb, balsamic & parmesan dressing, radish, arugula, cured egg yolk

ASPARAGUS SALAD

Ricotta and herb stuffed, carrot puree, peas, spring radish, asparagus, shallots, leeks

AGNOLOTTI

6oz sirloin, focaccia, garlic aioli, smoked cheddar, balsamic reduction, arugula

STEAK SANDWICH

House made fresh fettucine, san marzano tomatoes, parmigiano

CHICKEN PARMIGIANA

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Prepare the Sauce

Add the ground beef and pork to the skillet. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes.

Brown the Meat

Pour in the red wine and let it simmer for a few minutes until nearly evaporated. Add the San Marzano tomatoes, salt, and pepper. Stir well and bring to a simmer.

Deglaze and Simmer

Tear the basil leaves and add them to the sauce. Let the sauce simmer on low heat for at least 30 minutes, stirring occasionally. Adjust seasoning to taste.

Add Basil

Meanwhile, cook the spaghetti according to package instructions in salted boiling water until al dente. Drain and set aside.

Cook the Spaghetti

Toss the cooked spaghetti with the Bolognese sauce. Serve hot, topped with grated Parmigiano-Reggiano cheese and additional basil if desired.

Combine and Serve

Spaghetti

San Marzano tomatoes (canned)

Ground beef

Ground pork

Onion, chopped

Garlic, minced

Carrot, finely chopped

Celery stalk, finely chopped

Olive oil

Basil, fresh

Parmigiano-Reggiano cheese, grated

Salt

Black pepper

Red wine

In a large bowl, gently mix the fresh chuck beef with salt and pepper. Form the mixture into 2 equal-sized patties.

Prepare the Burger Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of American cheese on each patty, allowing it to melt.

Add Cheese

While the patties are cooking, toast the burger buns on the grill or a separate skillet until golden brown.

Toast the Buns

Spread 2 tablespoons of secret sauce on the bottom half of each bun. Place the cheesy patty on top, followed by lettuce and red onions. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your favorite side dishes.

Serve

Fresh chuck beef

American cheese

Lettuce

Red onions

Burger buns

Secret sauce

Preheat the oven to 375°F (190°C). Peel and thinly slice the potatoes. Arrange them in a buttered baking dish, layering them with salt and pepper. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden.

Prepare the Potato Pave

Season the salmon fillets with salt and pepper. In a skillet over medium heat, add a drizzle of olive oil and cook the salmon for about 4-5 minutes on each side or until cooked through. Remove and keep warm.

Cook the Salmon

In the same skillet, add the peas and spinach. Sauté until the spinach wilts and the peas are tender, about 3-4 minutes. Season with salt and pepper.

Sauté Peas and Spinach

In a saucepan, combine the heavy cream, chopped tarragon, minced garlic, lemon juice, salt, and pepper. Simmer gently for about 5-7 minutes until slightly thickened.

Prepare the Tarragon Cream Sauce

In a food processor, combine basil, pine nuts, Parmesan cheese, olive oil, and garlic. Blend until smooth and season with salt to taste.

Make the Pesto

On a plate, layer the potato pave, top with sautéed peas and spinach, place the salmon fillet on top, and drizzle with tarragon cream sauce and pesto. Garnish with sliced almonds.

Salmon fillets

Fresh peas

Fresh spinach

Potatoes

Almonds, sliced

Heavy cream

Fresh tarragon, chopped

Lemon juice

Fresh basil

Pine nuts

Parmesan cheese, grated

Rub the duck legs with salt, black pepper, thyme, and minced garlic. Let sit in the fridge for at least 24 hours.

Season the Duck

Preheat your oven to 225°F (107°C). Place the duck legs in a baking dish and cover them with duck fat. Cook for 2-3 hours until the meat is tender.

Cook the Duck

Remove the duck legs from the fat and place them skin-side up on a baking sheet. Broil in the oven for about 5-7 minutes until the skin is crispy.

Crisp the Duck

In a skillet, cook the chorizo over medium heat until browned. Let it cool and chop it into small pieces.

Cook the Chorizo

In a bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, minced garlic, cooked chorizo, salt, and black pepper.

Prepare Vinaigrette

In a large bowl, combine the cannellini beans, diced celery, roasted squash, fresh spinach, and sliced shallots.

Combine Ingredients

Drizzle the chorizo vinaigrette over the salad and toss to combine.

Dress Salad

Plate the salad and top with the crispy duck confit. Enjoy!

Serve with Duck

Duck legs

Duck fat

Thyme

Garlic cloves

Chorizo sausage

Red wine vinegar

Dijon mustard

Garlic clove, minced

Cannellini beans, cooked

Celery, diced

Roasted squash, cubed

Spinach, fresh

Shallots, thinly sliced

In a blender, combine roasted red peppers, almonds, garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth and set aside.

Make the Romesco Sauce

You can either use store-bought chimichurri or make your own by mixing finely chopped parsley, garlic, red wine vinegar, olive oil, and red pepper flakes.

Prepare the Chimichurri

Bring a pot of water to a gentle simmer. Crack the eggs into separate bowls and gently slide them into the water. Cook for about 3-4 minutes until the whites are set, then remove with a slotted spoon.

Poach the Eggs

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.

Cook the Bacon

Toast the sourdough slices until golden brown.

Toast the Bread

Spread a layer of romesco sauce on each slice of toast, top with slices of avocado, a spoonful of chimichurri, and a poached egg. Finish with crispy bacon on the side.

Assemble the Toast

Sourdough Bread

Roasted Red Peppers

Almonds

Garlic

Olive Oil

Red Wine Vinegar

Smoked Paprika

Avocado

Chimichurri Sauce

Eggs

Bacon

In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat, then add port wine, salt, and pepper. Cook for an additional 5 minutes until the wine reduces slightly.

Cook the meat

In another pan, sauté the fresh spinach until wilted. Season with salt and pepper, then set aside.

Prepare the spinach

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes to create a roux. Gradually whisk in the milk, continuing to stir until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.

Make the béchamel sauce

In a baking dish, spread a thin layer of béchamel sauce. Place 3 sheets of lasagna noodles over the sauce. Add half of the meat mixture, half of the spinach, and a layer of mozzarella. Repeat the layers, finishing with noodles and béchamel sauce on top.

Layer the lasagna

Top the final layer with remaining mozzarella and grated Parmigiano-Reggiano cheese.

Final touches

Preheat the oven to 180°C (350°F). Bake the lasagna for 30 to 40 minutes, or until the top is golden and bubbly. Let it cool for 10 minutes before slicing.

Bake the lasagna

Port wine

Mozzarella cheese, shredded

Butter

All-purpose flour

Milk

Lasagna noodles

Nutmeg

On a large wooden or marble board, arrange the assorted cheeses and cured meats in an aesthetically pleasing manner. Use a mix of textures and colors to make the plate visually appealing.

Arrange the Cheese and Meat

Place a small bowl of pâté on the board to allow for easy spreading.

Add Pâté

Scatter the marinated olives and cornichons around the cheese and meats. Add a small bowl of mustard on the side.

Include Condiments

Slice the baguette into bite-sized pieces and arrange them on the side of the cheese board.

Prepare the Baguette

Assorted Cheeses (e.g., Brie, Gouda, Blue Cheese)

Cured Meats (e.g., Prosciutto, Salami, Chorizo)

Pâté

Marinated Olives

Cornichons

Mustard

10 Acres Bakery Baguette

Grate the gruyere, raclette, and cheddar cheeses. Chop the chives finely and wash the mixed greens.

Prepare the Ingredients

In a bowl, beat the eggs with salt and black pepper until well combined.

Beat the Eggs

Heat a non-stick skillet over medium heat and add a little butter or oil. Pour the beaten eggs into the skillet and let cook for a few minutes until the edges start to set.

Cook the Omelette

Once the omelette is partially cooked, sprinkle the grated cheeses, chopped chives, and mixed greens on one half of the omelette. Let it cook for another 2-3 minutes until the cheese melts.

Add the Fillings

Carefully fold the omelette in half over the filling and slide it onto a plate. Serve hot with crispy crushed potatoes on the side.

10 Acres

Spaghetti Bolognese

The Bistro Burger

Salmon

Duck Confit

Healthy-ish Toast

Lasagna

Cheese Plate

10 Acres Farm Omelette

Half Rotisserie Chicken

Berryman Farm Smoked Pork Chop

Mussel + Clam Steamer

Crab Cake

Asparagus Salad

Agnolotti

Steak Sandwich

Chicken Parmigiana