with pear, toasted sunflower seeds, mint, parmesan, black garlic & citrus vinaigrette

Endive Salad

Apple Crisp

hand-cut fries, caramelized onion & bacon gravy, cheddar curds, fresh herbs

Poutine

panko crusted fried eggplant layered with house crushed tomato, mozzarella & pepperonata finished with arugula, basil, balsamic drizzle

Eggplant Parmesan

baby kale, mixed greens, whipped roasted pumpkin & Autumn spiced chevre, dried cranberries, shaved fennel, spiced pepitas, maple-sherry vinaigrette

Roasted Pumpkin Salad

thick sliced, house cured and smoked pork belly

Side of Bacon

two bone-in pieces of crispy fried buttermilk chicken, carrot & cabbage slaw, seared cheddar-jalapeno cornbread, salted sweet cream butter

Buttermilk Fried Chicken

seared brussels sprouts, housemade chorizo, honeynut squash purée, Manchego, spiced pepitas, pickled red onion

Brussels Sprouts

French Fries

housemade Italian sausage with fennel & sage, roasted pumpkin & Calabrian chili sauce, ricotta, mozzarella, sage, lemon zest

Sausage & Pumpkin Flatbread

caramelized butternut squash, grilled and served atop creamy polenta with shallots, peppers, brussels sprouts, and a red wine mushroom sauce

Grilled Squash

bourbon brined and maple glazed roast turkey breast, brown butter rosemary mashed potato, crispy brussels sprouts, housemade stuffing, bourbon cranberry sauce

Thanksgiving Dinner

fresh baked brioche dinner rolls, salted butter

Bread Basket

fresh baked naturally leavened bread, cultured butter, fleur de sel

Crusty Bread

finished with crème fraiche, maple roasted cranberries, & fried sage, served with a side of grilled bread

Roasted Squash Bisque

Apple Pie

Pork Rillette & Jamón Serrano served with whole grain mustard, house pickles, crostini

Charcuterie Duo

seasonal berries, lemon zest, whipped cream

Cheesecake

smoked turkey wing, brown-sugar apple BBQ, chives

Turkey Wing

Jasper Hill Vault No.5, Old Chatham Nancy’s Camembert, & High Lawn Crema Alpina served with house candied almonds, local honey, spiced apple preserves, apple, fresh baked breads

Holiday Cheese Trio

made with ground beef & our house cured bacon; beet ketchup, mashed potatoes, roasted beet pavé, crispy onions

Homemade Meatloaf

bacon fat confit dark meat, bourbon cranberry sauce, brie, arugula, crispy onion strings, butter-toasted brioche roll with a side of dressed greens or hand-cut fries

Turkey Sandwich

Pickles

Pecan Pie or Pumpkin Pie

Wash the endive, remove any damaged outer leaves, and slice it into thin strips. Core and slice the pear into thin wedges. Mince the black garlic cloves.

Prepare the Ingredients

In a small bowl, whisk together the juice of 1 lemon, 3 tablespoons of olive oil, salt, and pepper to taste.

Make the Citrus Vinaigrette

In a large bowl, combine the sliced endive, pear wedges, toasted sunflower seeds, minced black garlic, and fresh mint leaves. Drizzle the vinaigrette over the salad and toss gently to combine.

Assemble the Salad

Shave the Parmesan cheese over the top of the salad and serve immediately.

Add Parmesan

Endive

Pear

Toasted sunflower seeds

Fresh mint leaves

Parmesan cheese

Black garlic

Preheat your oven to 350°F (175°C). In a large mixing bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, and salt. Spread the mixture evenly into a greased 9x13 inch baking dish.

Prepare the Apples

In another bowl, combine brown sugar, flour, oats, and melted butter. Mix until crumbly. Sprinkle this mixture evenly over the apples in the baking dish.

Make the Crisp Topping

Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the apples are tender.

Bake the Crisp

Let cool slightly before serving warm with a generous scoop of vanilla mascarpone on top.

Serve

apples, peeled and sliced

granulated sugar

brown sugar

all-purpose flour

rolled oats

cinnamon

nutmeg

salt

unsalted butter, melted

vanilla mascarpone

Wash and peel the russet potatoes, then cut them into matchstick shapes. Rinse the fries in cold water to remove excess starch and pat them dry with a towel.

Prepare the Fries

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove from oil and drain on paper towels. Season with salt.

Fry the Potatoes

In a skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the skillet. Add sliced onion to the skillet and caramelize until golden brown, about 10 minutes. Stir in flour and cook for 1 minute, then gradually add broth while stirring. Bring to a simmer and cook until thickened, about 3-5 minutes. Season with salt and black pepper.

Make the Gravy

On a serving plate, place a generous portion of fries, top with crispy bacon, pour the gravy over the fries, and finish with cheddar cheese curds and chopped fresh herbs.

Assemble the Poutine

Russet potatoes

Bacon

Onion

Beef or chicken broth

All-purpose flour

Cheddar cheese curds

Fresh parsley or chives

Salt

Black pepper

Oil for frying

Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Prepare the Breading Station

Dredge each eggplant slice in flour, dip in egg, and coat with panko breadcrumbs. Repeat until all slices are coated.

Bread the Eggplant

In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Eggplant

In a baking dish, spread a layer of crushed tomatoes, followed by a layer of fried eggplant, a layer of mozzarella, and a layer of pepperonata. Repeat the layers until all ingredients are used, finishing with mozzarella on top.

Layer the Ingredients

Preheat the oven to 375°F (190°C). Bake the layered eggplant parmesan for 25-30 minutes or until the cheese is bubbly and golden.

Bake

Remove from the oven and let it cool for a few minutes. Top with fresh arugula and basil, and drizzle with balsamic glaze before serving.

Garnish and Serve

Eggplant

Tomato

Pepperonata (sweet peppers, onions, and tomatoes)

Arugula

Fresh Basil

Mozzarella cheese, shredded

Panko breadcrumbs

Eggs

Balsamic glaze

Olive oil

Preheat your oven to 400°F (200°C). Spread pumpkin puree on a baking sheet and roast for about 20 minutes until slightly caramelized. Let it cool.

Roast the Pumpkin

In a mixing bowl, combine the roasted pumpkin with chevre, cinnamon, nutmeg, salt, and black pepper. Whip together until smooth and creamy.

Prepare the Chevre

In a dry skillet over medium heat, toast the pepitas for about 5 minutes until they are golden and fragrant. Set aside.

Toast the Pepitas

In a small bowl, whisk together maple syrup, sherry vinegar, olive oil, salt, and black pepper to taste.

Make the Vinaigrette

In a large bowl, combine baby kale, mixed greens, dried cranberries, and shaved fennel. Drizzle with the vinaigrette and toss gently.

Plate the salad and add dollops of the whipped roasted pumpkin and spiced pepitas on top. Enjoy!

baby kale

mixed greens

pumpkin puree

chevre (goat cheese)

dried cranberries

fennel bulb, shaved

pepitas (pumpkin seeds)

maple syrup

sherry vinegar

olive oil

black pepper

In a bowl, mix together kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and cure #1. Rub the mixture thoroughly over the pork belly, ensuring it's well coated. Wrap the pork belly in plastic wrap and refrigerate for 7 days, flipping it every other day.

Curing the Pork Belly

After 7 days, remove the pork belly from the fridge, rinse it under cold water to remove the curing mixture, and pat it dry with paper towels.

Rinsing and Drying

Preheat your smoker to 200°F (93°C). Place the wood chips in the smoker and add the pork belly. Smoke the pork belly for 3-4 hours, or until it reaches an internal temperature of 150°F (65°C).

Smoking the Pork Belly

Once smoked, remove the bacon from the smoker and let it cool to room temperature. Wrap it in plastic wrap and refrigerate until fully chilled. Once chilled, slice into thick pieces.

Cooling and Slicing

In a skillet over medium heat, cook the thick slices of bacon until crispy, about 5-7 minutes per side. Serve as a side.

Cooking the Bacon

pork belly

kosher salt

smoked paprika

garlic powder

cure #1 (sodium nitrite)

wood chips (for smoking)

In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.

Marinate the Chicken

In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

Prepare the Coating

In a large, heavy-bottomed skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a good coating.

Coat the Chicken

Carefully place the coated chicken pieces in the hot oil. Fry for about 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Fry the Chicken

Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Let it rest for 5 minutes before serving.

Drain and Rest

bone-in chicken pieces

buttermilk

paprika

onion powder

cayenne pepper

vegetable oil

Slice the red onion thinly and place it in a bowl. Pour the white vinegar over the onions and let them pickle for at least 30 minutes.

Prepare the Pickled Red Onion

In a skillet over medium heat, add the housemade chorizo and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Chorizo

Peel and cube the honeynut squash. Boil in salted water until tender, about 15-20 minutes. Drain and blend until smooth. Season with salt and pepper to taste.

Prepare the Honeynut Squash Purée

Cut the Brussels sprouts in half and toss them with olive oil, salt, and black pepper. In the same skillet used for the chorizo, sear the Brussels sprouts cut-side down over medium-high heat until crispy and golden, about 5-7 minutes. Flip and cook for an additional 3-5 minutes.

Sear the Brussels Sprouts

On a plate, spread a layer of honeynut squash purée, top with seared Brussels sprouts, sprinkle with cooked chorizo, crumbled Manchego, and spiced pepitas. Finish with pickled red onions on top.

Assemble the Dish

Brussels sprouts

Housemade chorizo

Honeynut squash

Manchego cheese

Pepitas

Red onion

White vinegar

Wash the Russet potatoes thoroughly, then cut them into thin strips (about 1/4 inch thick) to make fries.

Cut the Potatoes

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes them crispier.

Soak the Fries

After soaking, drain the fries and pat them dry with paper towels to remove excess moisture.

Dry the Fries

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

Carefully add the dried fries in batches to the hot oil, frying them for about 5-7 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

While the fries are still hot, sprinkle them with salt. Serve immediately with ketchup on the side for dipping.