Farm fresh greens, tomato, red onion, cucumber, white balsamic vinaigrette

Bistro

House – made falafel patties and hummus, cucumber, onion, tomato, local greens and tahini dressing

Falafel & Hummus

Farm fresh greens, cucumber, tomato, red onion, parsley, kalamata olives, Maple Brook Farm feta, lemon oregano dressing

Greek

Organic romaine, herb croutons, parmesan crisp, parmesan dressing

Roman

Heirloom tomato, Vermont mozzarella, olive oil, balsamic gastrique, sea salt

Caprese

Vermont mozzarella, fresh basil, crispy garlic, pomodoro

Margherita

Cashew onion cream, crispy broccoli with chili vinegar and fried kale, pine nut parmesan, vegan red pepper aioli

Vegan Crispy Broccoli

Pistachio basil pesto, Vermont mozzarella, roasted red peppers

Prosciutto

ricotta and three cheese blend, topped with

Elvira's Homemade Lasagna

Whole, rosemary and lemon roasted Mediterranean Sea bass with Yukon gold potatoes, arugula and lemon oregano vinaigrette

Branzino

Panko breaded Misty Knoll chicken breast fried golden brown, finished with roasted pomodoro and mozzarella.

Chicken Parmigiano

Seasonal vegetables and tagliatelle tossed in house – made pomodoro and herbs.

Pasta Primavera

Peter Allen Farm free range chicken pressed under brick, served with Yukon gold potatoes, garlic butter haricot vert and pan jus

Roast Pressed Half Chicken

Kelly Brook Farm pork, Little Brook Farm beef meatballs with bucatini and pomodoro.

Polpetti

Little Brook Farm beef shanks braised overnight, tossed with roasted rep peppers, rich braising jus, local cream and radiatore

Beef Osso Bucco

Sun – dried tomato pesto, local cream, broccoli, rigatoni. Topped with flash fried eggplant

Fried Eggplant

Bucatini, parmasan, house – made guanciale, local eggs, black pepper, no cream

Classic Roman Carbonara

Tossed with fried capers, herbs and aleppo. Served with house – made lemon aioli

Hand – Cut Frites

Fried Maplebrook Farm feta cubes tossed in black & white sesame seeds, local yogurt tzatziki, Eric's farm honey, basil oil and aleppo

Vermont Feta Bites

Maple Brook Farm feta whipped with harissa. Served with toasted sourdough

Whipped Spicy Feta

Served warm with EVOO and toasted sourdough

House – Made Ricotta

Caramelized onions, herbs and pesto aioli

Parmesan Cauliflower

with black pepper cream sauce and pomodoro

Sundried Tomato Pesto Arancini

Rhode Island style, lightly breaded and flash fried, served with lemon aioli

Calamari

Wash the mixed greens thoroughly and dry them using a salad spinner or a clean kitchen towel. Chop the tomato into bite-sized pieces, thinly slice the red onion, and peel and slice the cucumber into rounds or half-moons.

Prepare the vegetables

In a large salad bowl, combine the mixed greens, chopped tomato, sliced red onion, and cucumber. Toss gently to mix the ingredients evenly.

Assemble the salad

In a small bowl, whisk together the white balsamic vinegar, olive oil, honey, salt, and black pepper until well combined. Adjust the seasoning to taste.

Make the dressing

Drizzle the dressing over the salad just before serving. Toss gently to coat the salad evenly with the dressing.

Dress the salad

Mixed greens

Tomato

Red onion

Cucumber

White balsamic vinegar

Olive oil

Honey

Salt

Black pepper

Place the dried chickpeas in a bowl and cover them with plenty of water. Let them soak overnight (or at least 8 hours) until they are doubled in size.

Soak the Chickpeas

In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse mixture forms. Do not over-process; it should still have some texture.

Prepare the Falafel Mixture

Transfer the mixture to a bowl and fold in the chickpea flour until the mixture holds together. Form into small patties (about 2 inches in diameter).

Add Flour

In a large skillet, heat olive oil over medium heat. Once hot, carefully add the falafel patties (in batches if necessary) and fry until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Falafel

In a food processor, combine the canned chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, and water. Blend until smooth.

Blend the Ingredients

If the hummus is too thick, add more water, one tablespoon at a time, until the desired consistency is achieved. Taste and adjust seasoning if needed.

Adjust Consistency

Dice the cucumber and tomato, and thinly slice the red onion. Set aside.

Prepare the Toppings

On a plate, spread a generous amount of hummus. Top with falafel patties, diced cucumber, diced tomato, sliced red onion, and local greens. Drizzle with tahini dressing before serving.

Assemble the Dish

Dried chickpeas

Fresh parsley, chopped

Fresh cilantro, chopped

Onion, chopped

Garlic cloves, minced

Ground cumin

Ground coriander

Baking powder

Flour (preferably chickpea flour)

Canned chickpeas, drained and rinsed

Tahini

Lemon juice

Garlic clove, minced

Water

Cucumber, diced

Tomato, diced

Red onion, thinly sliced

Local greens (e.g., arugula or spinach)

Tahini dressing

Wash and dry the mixed greens thoroughly. Slice the cucumber into thin rounds, the tomatoes into wedges, and the red onion into thin slices. Chop the fresh parsley finely.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cucumber slices, tomato wedges, red onion slices, chopped parsley, kalamata olives, and crumbled feta cheese.

Combine Salad Ingredients

In a separate bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well combined.

Mix the Dressing

Drizzle the prepared lemon oregano dressing over the salad mixture and toss gently to coat all the ingredients evenly.

Dress the Salad

Fresh parsley

Kalamata olives

Maple Brook Farm feta cheese

Dried oregano

Wash the organic romaine lettuce thoroughly under cold water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.

Prepare Romaine Lettuce

Chop the romaine into bite-sized pieces and place them in a large salad bowl.

Chop and Mix

Preheat Oven

In a mixing bowl, combine the cubed French bread, olive oil, dried Italian herbs, garlic powder, and salt. Toss until the bread is evenly coated.

Mix Ingredients

Spread the coated bread cubes evenly on a baking sheet.

Prepare Baking Sheet

Bake in the preheated oven for 10-15 minutes, or until golden brown and crispy, tossing halfway through.

Bake Croutons

Remove from the oven and let cool before adding to the salad.

Cool Croutons

Preheat Oven for Crisps

Line a baking sheet with parchment paper. Place small mounds of grated Parmesan cheese (about 1 tablespoon each) on the parchment, leaving space between each mound.

Prepare Baking Sheet for Crisps

Bake for 5-7 minutes, or until the cheese is melted and golden brown.

Bake Parmesan Crisps

Remove from the oven and allow to cool and harden before carefully removing the crisps from the parchment.

Cool and Serve

In a bowl, combine mayonnaise, grated Parmesan cheese, lemon juice, and minced garlic.

Mix Dressing Ingredients

Whisk together until smooth. Season with salt and black pepper to taste.

Season Dressing

Set aside or refrigerate until ready to use.

Store Dressing

In the large salad bowl with the romaine, add the herb croutons and drizzle with the Parmesan dressing.

Combine Ingredients

Toss gently until everything is well coated.

Toss Salad

Top the salad with the Parmesan crisps just before serving.

Finish and Serve

Organic Romaine Lettuce

French Bread

Olive Oil

Dried Italian Herbs

Garlic Powder

Grated Parmesan Cheese

Mayonnaise

Lemon Juice

Garlic

Black Pepper

Wash the heirloom tomatoes thoroughly. Slice each tomato into thick rounds, approximately 1/2 inch in thickness. Arrange the slices on a platter.

Prepare the Tomatoes

Slice the Vermont mozzarella cheese into similar thickness as the tomato slices. Place the mozzarella slices alternately with the tomatoes on the platter.

Prepare the Mozzarella

Sprinkle sea salt over the arranged tomatoes and mozzarella to taste.

Season the Salad

In a small saucepan, combine the balsamic vinegar and sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce the heat to low and let it simmer until the mixture thickens and coats the back of a spoon, about 15-20 minutes. Remove from heat and let cool.

Make the Balsamic Gastrique

Once the balsamic gastrique has cooled, drizzle the olive oil over the arranged tomatoes and mozzarella to enhance flavor.

Drizzle the Olive Oil

Finally, drizzle the balsamic gastrique over the salad just before serving for a touch of sweetness and acidity.

Finish with Balsamic Gastrique

Heirloom tomatoes

Vermont mozzarella cheese

Sea salt

Balsamic vinegar

Sugar

In a small bowl, combine warm water (about 110°F) and active dry yeast. Let it sit for about 5-10 minutes until foamy.

Activate the Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.

Mix the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Thinly slice the garlic cloves. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic slices and sauté until crispy, about 3-4 minutes. Remove and drain on paper towels.

Prepare Garlic

If using store-bought pomodoro sauce, simply heat it in a saucepan. If making from scratch, simmer crushed tomatoes with salt, pepper, and olive oil for about 20 minutes.

Prepare the Pomodoro Sauce

Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

Preheat the Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it into a round shape, about 12 inches in diameter.

Shape the Dough

Transfer the shaped dough to a pizza peel or baking sheet. Spread a layer of pomodoro sauce over the base, leaving a small border. Tear the Vermont mozzarella into pieces and distribute evenly on top.

Add Sauce and Cheese

Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Once out of the oven, scatter fresh basil leaves and crispy garlic on top. Drizzle with olive oil and season with salt and black pepper to taste.