ipsa provisions

Heritage bacon, cremini mushrooms, and pasture-raised chicken in a Madeira reduction, baked under a flaky homemade pie crust.

A zesty, brothy chowder with peak-season corn, organic Sungold tomatoes, white wine, & grilled pork sausage.

Organic beets, Eastern European spices, citrus zest, and handmade potato-dill Pelmeni.

Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and extra-virgin olive oil.

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.

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.

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

Sourdough focaccia topped with roasted grapes, Castelvetrano olives, and rosemary

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

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.