ipsa provisions

Pasta shells, fresh ricotta, grilled artichokes + Castelvetrano olives, San Marzano tomato sauce

A perfect vegetarian main of organic spinach, roasted radicchio, three cheeses, and herbs under phyllo.

A celebration of summer tomatoes perfect for brunch, lunch, or dinner.

Acme smoked trout, local goat cheese and loads of herbs in a custard made of pasture-raised eggs.

Roasted escarole and fennel, Rancho Gordo yellow eye beans in a garlicky broth

Asparagus and green garlic folded into organic pasta with ramp and basil pesto, and a cheddar béchamel.

Local eggplant, organic tomato, garlic, a sprinkle of Pecorino Romano and organic olive oil.

Summer beans, Barry's organic soy tempeh, and chewy sheets of yuba simmered in a fiery Sichuan sauce.

A beautiful, brothy British soup made of slow simmered leeks, pastured chicken, and…prunes!

Rancho Gordo hominy, seasonal vegetables, and a tomatillo-green chile broth.

Pasture-raised chicken in a homemade ras el hanout with chickpeas, tuscan kale, prunes, apricots, and olives.

Pasture-raised chicken, organic pinto beans and roasted vegetables in a smoky chile broth.

Grass-fed brisket, local bok choy, and chewy bias-cut rice cakes, in a kimchi broth.

Seasonal alliums, black beans, and Oaxaca cheese in a red chile & roasted tomato sauce topped with crunchy tortillas.

Greenmarket roasted vegetables over cumin-coriander seasoned organic Beluga lentils and Jasmine rice.

Heritage pork shoulder, Chinese vegetables, Sichuan peppercorns, and noodles.

Chile and sour orange-rubbed chicken with charred pineapple and roasted onions in a mild salsa.

Grass-fed beef, heritage pork, and aromatics meld into a complex sauce of chicken stock, marinara and red wine.

Wild Skipjack, Cremini and Oyster mushrooms, Calabrian chili, and organic whole wheat bechamel pasta bake.

Thai-style seasonal vegetable curry with fresh turmeric, ginger, lemongrass, and galangal.

Organic chickpeas, vegetables and paneer cheese in a Garam Masala-spiced garlic ginger tomato sauce.

Charred radicchio, roasted mushrooms, sweet corn in a mild chile-based mole with or without chorizo meatballs.

Meaty vegetarian entrée of braised cremini and oyster mushrooms, creamy Lani's Farm polenta, and nebbiolo wine.

Sourdough focaccia topped with slow-roasted cherry tomatoes, pink sauce, and Aleppo pepper flakes

Seasonal sausages  made with pasture-raised meats by the talented Butcher Girls.

Golden spheres of Carnaroli rice, spring vegetables, and mozzarella served with marinara for dipping.

All-butter crust hand pies filled with guava, local rhubarb, and queso fresco.

Local strawberries and rhubarb, white chocolate, and chunks of brioche folded into a creamy custard.

Polenta shortcakes made with heirloom cornmeal, local flour, and cultured butter. 

Our first limited-edition cookie, this one features Deglet dates, dark chocolate chunks, and a hint of savory miso paste. 

Chocolate Pepita / Rye Cherry Chocolate Chunk / Chewy Honey

Roasted pineapple caramel and a hint of mezcal rippled through coconut ice cream.