artisan greens, craisins, spicy pumpkin seeds, pecans, goat cheese

GREEN SALAD

10 ACRES TOMATO SOUP

our rotisserie chicken, gravy, our farm vegetables

CHICKEN POT PIE

ricotta and herb stuffed – roasted confit tomatoes – basil – fior di latte mozzarella

AGNOLOTTI

guajillo dressing – pumpkin seed & walnut crumb – arugula -goat cheese ajo blanco puree – onion

10 ACRES FARM ROASTED BEETS

DARK CHOCOLATE CAKE

chili & sultana agrodolce chutney, tahini, mint, cilantro, almond, cumin

CARROTS AGRODOLCE

San Marzano tomatoes, pork and beef, basil, parmigiano, rigatoni, garlic bread

BOLOGNESE

our seasonal farm coulis – chantilly cream

NEW YORK CHEESECAKE

coconut chowder, manila clams, carrots, celery, fennel, summer squash

HALIBUT

raclette, gruyère, mozzarella, croutons, Berryman Farms bacon

FRENCH ONION SOUP

house made fresh fettucine, san marzano tomatoes, parmigiano

CHICKEN PARMIGIANA

Berryman Farms ground beef, secret sauce, american cheese, lettuce, onions

THE BURGER

GRUYÈRE POTATO GRATIN FRIES

CARROT CAKE

tuna conserva, seasonal vegetables, hardboiled egg, potatoes, cucumber, pickled tomato, olives, honey dijon vinaigrette, greens

ALBACORE TUNA SALAD

chives – dill – greens or crispy crushed potatoes

CRAB OMELETTE

half a dozen fresh shucked oysters – baked with spinach cream – garlic cheese – pangrattato

GRATIN BAKED OYSTERS

chicken, tomatoes, mixed greens, hard-boiled egg, blue cheese, avocado, bacon

COBB SALAD

bechamel, gruyere, raclette, mozzarella, panogratto, baguette

CAULIFLOWER GRATIN

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

DUCK CONFIT

your choice of Sirloin or Striploin, fries, arugula salad, demi glaze

STEAKS

HOUSE MADE ICE CREAM or SORBET or GELATO

gruyère, mozzarella, cheddar, raclette, house-made sourdough, tomato soup or salad

GRILLED CHEESE SANDWICH

In a large bowl, combine the artisan greens, ensuring they are well washed and dried.

Prepare the Greens

Add the craisins, spicy pumpkin seeds, and pecans to the bowl with the greens.

Add Dried Fruits and Nuts

Crumble the goat cheese over the top of the salad, distributing it evenly.

Crumble the Goat Cheese

Gently toss all ingredients together until well mixed.

Toss the Salad

Serve immediately as a fresh side dish or main course.

Serve

artisan greens

craisins

spicy pumpkin seeds

pecans

goat cheese

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.

Sauté Vegetables

Add the crushed tomatoes and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.

Add Tomatoes and Stock

Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches and be cautious of the hot liquid.

Blend the Soup

Stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste. Allow to simmer for another 5 minutes.

Add Cream and Cheese

Ladle the soup into bowls and garnish with fresh basil before serving.

Olive oil

Onion, chopped

Garlic, minced

Canned tomatoes, crushed

Chicken stock

Heavy cream

Parmesan cheese, grated

Salt

Black pepper

Fresh basil, chopped

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until the onion becomes translucent.

Prepare the Filling

Stir in the frozen mixed vegetables, shredded chicken, chicken broth, gravy, salt, pepper, and thyme. Cook for about 5-7 minutes until heated through. Remove from heat.

Add Vegetables and Chicken

Preheat the oven to 425°F (220°C). Roll out one pie crust and place it in a 9-inch pie dish. Pour the filling into the crust.

Assemble the Pie

Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape. Brush the top with the beaten egg.

Top with Crust

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.

Bake the Pie

Rotisserie chicken, shredded

Chicken broth

Frozen mixed vegetables (carrots, peas, corn, green beans)

Gravy (store-bought or homemade)

Onion, diced

Dried thyme

Pie crusts (store-bought or homemade)

Egg, beaten (for egg wash)

In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Cover and let rest for 30 minutes.

Prepare the Dough

In a bowl, combine the ricotta, chopped basil, grated parmesan, salt, and black pepper. Mix until well combined. Set aside.

Make the Filling

Preheat the oven to 300°F (150°C). In a baking dish, toss cherry tomatoes, minced garlic, olive oil, salt, and black pepper. Roast for 1 hour until tomatoes are soft and slightly caramelized.

Roast the Tomatoes

Roll out the pasta dough into thin sheets. Cut into squares, place a teaspoon of filling in the center of each square, and fold to create a triangle, sealing the edges well. Boil in salted water for 3-4 minutes until they float.

Assemble the Agnolotti

Plate the agnolotti topped with roasted confit tomatoes, torn fior di latte mozzarella, and fresh basil leaves. Serve warm.

all-purpose flour

large eggs

olive oil

salt

ricotta cheese

fresh basil, chopped

parmesan cheese, grated

black pepper

cherry tomatoes

garlic, minced

fior di latte mozzarella, torn

fresh basil leaves, for garnish

Preheat the oven to 400°F (200°C). Wash the beets, trim the tops, and wrap them in aluminum foil. Drizzle olive oil, salt, and pepper over the beets before sealing the foil.

Prepare the Beets

Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until fork-tender. Let them cool, then peel and cut into wedges.

Roast the Beets

Soak the guajillo peppers in hot water for 15 minutes to soften. Remove seeds and stems. In a blender, combine soaked peppers, garlic, lime juice, olive oil, salt, and honey. Blend until smooth.

Soak and Blend

In a skillet, toast pumpkin seeds and walnuts over medium heat until fragrant. Allow to cool and then pulse in a food processor with olive oil and salt until coarsely ground.

Toast and Process

In a blender, combine blanched almonds, garlic, stale bread, olive oil, white vinegar, water, and salt. Blend until smooth and creamy.

Blend Ingredients

In a large bowl, combine roasted beet wedges, arugula, and sliced onion. Drizzle with guajillo dressing and toss gently.

Combine Ingredients

Plate the salad, top with goat cheese crumbles and pumpkin seed & walnut crumb. Serve with a drizzle of ajo blanco puree.

Beets

Guajillo peppers

Garlic

Lime juice

Honey

Pumpkin seeds

Walnuts

Blanched almonds

Bread (stale, crust removed)

White vinegar

Water

Arugula

Goat cheese

Onion (thinly sliced)

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together eggs, milk, oil, and vanilla extract until well combined.

Combine Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the boiling water until the batter is smooth.

Combine Mixtures

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool.

Bake the Cake

In a bowl, combine the butter, brown sugar, flour, cinnamon, and oats. Mix until crumbly.

Make the Streusel

Once the cakes have cooled, sprinkle the streusel topping evenly over the top of each cake.

Sprinkle on Cake

In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat until the berries break down, about 10 minutes. Blend until smooth, then strain if desired.

Prepare the Coulis

Place one cake layer on a serving plate, spoon some berry coulis over it, then top with the second layer. Drizzle more coulis over the top before serving.

Assemble the Cake

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Eggs

Whole milk

Vegetable oil

Vanilla extract

Boiling water

Unsalted butter

Brown sugar

Ground cinnamon

Rolled oats

Mixed berries (strawberries, blueberries, raspberries)

Lemon juice

Peel and cut the carrots into sticks or rounds, about 1/4 inch thick. Set aside.

Prepare the Carrots

In a small saucepan, combine the chili flakes, sultanas, red wine vinegar, honey, olive oil, and salt. Heat over medium heat until the mixture starts to simmer. Reduce heat and let it cook for about 10 minutes until the sultanas are plump and the chutney thickens slightly. Remove from heat and let cool.

Make the Agrodolce Chutney

In a bowl, combine the tahini, water, lemon juice, and salt. Whisk until smooth and creamy.

Prepare the Tahini Dressing

In a large bowl, combine the prepared carrots with the agrodolce chutney. Toss to coat. Drizzle with tahini dressing and garnish with mint, cilantro, almonds, and a sprinkle of ground cumin. Serve immediately.

Combine and Serve

Carrots

Chili flakes

Sultanas (golden raisins)

Red wine vinegar

Tahini

Fresh mint leaves

Fresh cilantro leaves

Almonds (slivered or chopped)

Ground cumin

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Prepare the Sauce

Add ground pork and ground beef to the skillet, cooking until browned and fully cooked.

Add Meat

Stir in the San Marzano tomatoes, breaking them up with a spoon. Season with salt and black pepper.

Add Tomatoes

Reduce heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.

10 Acres Bistro

Green Salad

10 Acres Tomato Soup

Chicken Pot Pie

Agnolotti

10 Acres Farm Roasted Beets

Dark Chocolate Cake

Carrots Agrodolce

Bolognese

New York Cheesecake

Halibut

French Onion Soup

Chicken Parmigiana

The Burger

Gruyère Potato Gratin Fries

Carrot Cake

Albacore Tuna Salad

Crab Omelette

Gratin Baked Oysters

Cobb Salad

Cauliflower Gratin

Duck Confit

Steaks

House Made Ice Cream Or Sorbet Or Gelato

Grilled Cheese Sandwich