Peak-season squash folded into organic pasta with caramelized onions and a cheddar béchamel.

Pasture-raised chicken, cremini mushrooms, and bacon under a homemade pie crust.

A smoky chili of pinto + yellow eye beans, organic butternut squash, collard greens, and corn.

A full set of taqueria-worthy fixings for adobo chicken, braised pork, or grilled mushroom tacos.

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

Braised pastured beef ragù + handmade ricotta cavatelli in collaboration with Tom Colicchio.

Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and organic olive oil.

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

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

Coconut curry broth, pasture-raised chicken, bok choy, and long beans with wide noodles.

Coconut curry broth, puffed tofu, bok choy, and pea shoots with wide noodles.

Dashi-simmered pastured chicken, organic veg, and udon in collaboration with chef Maiko Kyogoku.

Grass-fed beef, heritage pork, and aromatics in a layered sauce of marinara, stock, + Chianti.

Ras el hanout-spiced pasture-raised chicken with chickpeas, kale, prunes, apricots, and olives.

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

A smoky chili of pinto + yellow eye beans, organic butternut squash, collard greens, and corn.

Summer beans, chewy sheets of yuba, and thick wheat noodles in a fiery Sichuan-style sauce.

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

Grilled pasture-raised chicken, organic cauliflower, and peas in a tomato curry sauce.

Slow-smoked, pastured brisket simmered with a chile blend, aromatics, and Negra Modelo.

Braised pastured beef ragù + handmade ricotta cavatelli in collaboration with Tom Colicchio.

Pasture-raised beef + pork ragù, aromatics, local dairy béchamel, and fresh pasta. 

Organic mushrooms, local spinach, fresh pasta, and Maplehofe dairy béchamel. 

Local eggplant, organic tomato + garlic, with a sprinkle of Pecorino Romano.

Pasture-raised chicken, cremini mushrooms, and bacon under a homemade pie crust.

Pasture-raised chicken, organic zucchini, and corn in a salsa verde, topped with tortilla strips.

Seasonal alliums, black beans, and Oaxaca cheese in a chile sauce, topped with tortilla strips.

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

Spiced chicken phyllo pie with chopped almonds, charred purple cabbage, and Deglet dates.

Peak-season squash folded into organic pasta with caramelized onions and a cheddar béchamel.

Broccolini and artichoke hearts folded into brown rice pasta with basil-chive pesto and aged cheddar.

Pasture-raised pork + beef meatballs with parm, pecorino, and a tomato-cream sauce.

A full set of taqueria-worthy fixings for adobo chicken, braised pork, or grilled mushroom tacos.

Soy-braised pastured beef short rib with local veg in collaboration with chef Maiko Kyogoku.

2 pack of pizzas made with Pies Upstairs, topped with crushed tomatoes + fresh mozzarella.

2 pack of pizzas made with Pies Upstairs, topped with potato, caramelized onion, + more.

2 pack of pizzas made with Pies Upstairs, topped with pork soppressata, crushed tomatoes, and fresh mozzarella.

2-pack of small-batch pizzas with seasonal toppings made with Pies Upstairs.

Smoked ham + prosciutto, Gruyère béchamel, and pickled mustard seeds on a L'Imprimerie baguette.

Applewood smoked turkey, Butterkäse cheese, and arugula-basil pesto on Pain d'Avignon sourdough.

Capocollo + mortadella, mozzarella, and giardiniera on an Orwasher's demi baguette.

Savory phyllo pastries, filled with spinach, ricotta, and feta cheese.

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

Sourdough focaccia topped with crushed Jersey tomatoes and thinly sliced garlic.

Crispy pasture-raised chicken tenders in collaboration with Kid's Table.

Blue corn masa empanadas filled with organic veg in collaboration with Kid's Table.

Humanely raised turkey meatballs with sesame, ginger, and soy in collaboration with Kid’s Table.

Bite-sized pizza cups with veggie marinara, local mozz, and pepperoni in collaboration with Kid's Table.

A dozen mini muffins made with organic bananas, apples, and oats in collaboration with Kid's Table.

Rustic tart of local Crimson Crisp apples spiced with single-origin nutmeg + clove in a flaky crust.

Pumpkin Pie Streusel or Cherry Shortcake ice cream made by our friends at Caffè Panna.

Local plums, cinnamon + allspice, spongy vanilla cake.

Peak-season fruit folded with brioche into a white chocolate custard.

Two individual-sized dark chocolate cakes with soft, molten centers.

Chocolate Pepita / Rye Cherry Chocolate Chunk / Chewy Honey