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

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

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

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

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

Limited edition! Pasture-raised beef hot dogs rolled up in homemade puff pastry.

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

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

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

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

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

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.

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

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

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.

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

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

Limited edition! Pasture-raised beef hot dogs rolled up in homemade puff pastry.

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.

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.

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.

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

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

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