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

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

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

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

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

Pasture-raised beef brisket, organic Deglet dates, balsamic vinegar, and caramelized onions.

Shredded Yukon Gold and russet potatoes, roasted onions, and chives.

Herb-flecked matzo balls and deeply flavorful pasture-raised chicken broth.

A perfect vegetarian main of organic spinach, creamy sheep's milk cheese, and fresh herbs wrapped in flakey phyllo.

Pasture-raised lamb, roasted eggplant, sheep's milk cheese, and warming spices.

Pastured pork + beef, organic butternut squash, sage, rosemary, Parmigiano, and fresh pasta.

Cremini + oyster mushrooms braised in red wine and topped with creamy Lani's Farm polenta.

Brothy, spiced soup of organic beluga lentils, coconut milk, and winter veg.

Housemade stock with pasture-raised chicken, organic celery + carrots, and ditalini pasta.

Organic oyster mushrooms, farro, and lacinato kale in a thyme-scented mushroom stock.

Rancho Gordo borlotti beans, organic butternut squash + kale, and San Marzano tomatoes.

Heirloom cannellini beans, pastured Italian sausage, and organic escarole in housemade stock.

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

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

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

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

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

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.

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

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

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

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

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

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

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.

Pasture-raised beef, Belgian ale, winter vegetables, and egg noodles.

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

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

Pastured pork + beef, organic butternut squash, sage, rosemary, Parmigiano, and fresh pasta.

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

Cremini + oyster mushrooms braised in red wine and topped with creamy Lani's Farm polenta.

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

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

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.

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

Heirloom corn masa filled with housemade red mole + organic veg or braised brisket + salsa roja.

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

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.

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

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.

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

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

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

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

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

Red Velvet Chocolate Chip ice cream featuring a cream cheese + crimson cocoa base with red velvet cake and shaved chocolate swirled through. 

Chocolate Pepita / Rye Cherry Chocolate Chunk / Chewy Honey

Delicate, jam-filled cookies made in partnership with Claire Saffitz, friend of ipsa and baker extraordinaire.

Salty-sweet cookies made in partnership with Claire Saffitz, friend of ipsa and baker extraordinaire.

Organic flour brioche with a gooey cinnamon swirl + classic cream cheese frosting.