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—  Menu  —

Modern American fare by Executive Chef Charlie Foster utilizing seasonal products from our farm: The Farm at Woods Hill

- Appetizers -


From the Garden

—  Wood Grilled Broccoli —
broccoli leaf pesto, fried leeks, aged cheddar cheese, smoked garlic aïoli

—  Heart of Lettuce  —
crisp Woods Hill Farm lamb bacon, pickled quail eggs, candied walnuts, blue cheese, buttermilk dressing

—  Salad of Roasted Beets  —
sumac spiced pine nuts, puffed black quinoa, tahini, sorrel, champagne vinaigrette

—  Charred Green Beans —
Clark Farms green beans, ponzu, 'crispy bits', scallions

From the Farm at Woods Hill

—  Woods Hill Farm Charcuterie  —
 served with seasonal vinegar pickles, whole grain mustard
Choose from: lebanese bologna, country pâté, pork rilletes, chicken liver mousse, saucisson de lyon, tête de couchon, chorizo seco.
$9 single | $26 four | $35 farmer's platter

— Bucatini Bolognese  —
organic homemade semolina pasta, chili threads, Parmesan cheese
$14 half | $26 whole

—  Grass-fed Woods Hill Farm Beef Tartar  —
crispy shallots, rosemary aïoli, quail egg, crostini

—  Raw New England Cheeses —
served with Woods Hill Farm jam, candied nuts,
whole wheat walnut and cranberry bread
$14 selection of three

From the Sea

—  Massachusetts Oysters  —
half-dozen oysters, shallot mignonette, cocktail sauce

—  Salmon Poke —
beech mushrooms, cucumber, sesame, salmon roe



- Entrées -

From the Garden
—  Summer Corn Risotto—
chantrelle mushrooms, fava beans, confit tomatoes
$14 half | $25 whole

From the Farm at Woods Hill

—  Woods Hill Farm Burger  —
sesame pretzel bun, american gruyère, arugula, tomato preserves, tallow fries

—  Woods Hill Farm Tamworth Pork  —
pea mash, charred spring vegetables, tamarind jus

—  Pasture Raised Chicken —
dirty wild rice, celtuce, radishes, red currant jus, mustard greens,
tempura squash blossom

—  Steak Frites  —
100% grass-fed cut of the day, tallow fries, sauce bordelaise, dressed greens

From the Sea

—  Grilled Faroe Island Salmon  —
corn fondue, hen of the wood mushrooms, fire roasted tomatillos, pickled blueberries

—  Halibut 'a la plancha'  —
chorizo and radish rösti, summer squash, turnips,
orange glaze

Executive Chef Charles Foster | Chef de Cuisine: Chef Benjamin Peacock | Executive Sous Chef: Chef Jesse Windhausen


—  Desserts  —

—  Chocolate Hazelnut Torte  —
hazelnut praline, coffee chantilly, vanilla ice cream

—  Parsnip Cheesecake  —
oat crumble, mint, pineapple sorbet

—  Rhubarb & Pistachio Tart  —
candied pistachios, vanilla whipped cream, rhubarb & lime

—  Woods Hill Farm Ice Creams  —
Vanilla Bean Ice Cream, Triple Chocolate Ice Cream,
Woods Hill Farm Maple Ice Cream

—  Brunch —

Saturdays from 11:00 am until 1:30 pm

—  Old fashioned Apple Cider Dough-nuts  —
cinnamon Sugar

—  Salad 0f Roasted Beets  —
sumac spiced pine nuts, crispy black quinoa, tahini

—  Faroe Island Salmon Salad  —
mesclun greens, carrot, apple, sustainable farmed smoked
salmon from the Saithe Fisheries, mustard vinaigrette

—  Sourdough Brioche French Toast  —
home-made sourdough cinnamon brioche, blueberry and pineapple
compote, Woods Hill Farm maple syrup

—  Eggs Benedict  —
Woods Hill Farm '64C°' eggs, griddled English muffin, hollandaise.
Choose from: braised organic greens, Woods Hill Farm ham, or hot smoked salmon
$15 greens | $16 ham | $17 salmon

—  Pork Confit Hash —
stewed figs, broccolini, Woods Hill Farm '64C°' egg,
tallow home-fries, hollandaise

—  Woods Hill Farm Fried Chicken —
sourdough 'Liege' waffle, peach-habanero infused maple syrup,
fried Woods Hill Farm egg, side salad

—  Little Farmhand Kid's Breakfast  —
scrambled Woods Hill Farm egg, two slices of Tamworth Bacon,
sourdough 'Liege' waffle with Woods Hill Farm maple syrup

—  Sides —
Woods Hill Farm crispy Tamworth bacon - $5
Country Sausage - $5
Tallow Home-fries - $4
Sourdough Toast with Woods Hill Farm Jam - $3