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Serving Dinner Sunday - Thursday 5:30 - 9:00 p.m.

(Closed Monday & Tuesday through April 15)
Friday and Saturday 5:30 to 9:30 p.m.

First Course

New England Clam Chowder 8.00

Sea Clams, Thyme, Slab Bacon & Highlawn Cream

Cheddar Ale & Sausage Soup 8.00

Barrington Ale, German Style Sausage & Smoked Cheddar

Soup of the Day 7.00

Berkshire Greens 12.00

Ioka Maple Vinaigrette, Dried Cranberries & Celeriac

Frisee, Radicchio & Baby Spinach Salad 14.00

Joshua Farm Egg, Smoked Berkshire Blue & Candied Walnuts

Traditional Caesar Salad 10.00

White Anchovies & Garlic Croutons

Braised Lila’s Mountain Lamb 14.00

Buttered Hominy & Waffled Chips

Butter Poached Turnips 12.00

Smoked Tomato Sauce, Candied Bacon & Basil Fleur Du Sel

Zehr Farm Mushroom Arancini 13.00

Wilted Organic Spinach & Rawson Brook Goat Cheese Crema

Blue Crab Gratin 16.00

Roasted Garlic Crumbs & Grilled Naan

Local Farms & Producers Supported by this Menu:

Equinox Farm, Punsit Valley, Grafton, Highlawn Dairy, Lila’s Mt. Lamb, Overmeade Farm, Farm Girl Farm, Ronnybrook Farm Dairy, Old Chatham Sheepherding Company, Rawson Brook Farm,

Berkshire Mountain Bakery, Berkshire Mountain Distillers, Barrington Brewery, Jasper Hill Farm, Shelburne Farms, Bacon on the Side, Hilltop Orchards… and others

Main Course

Pan Seared Rainbow Trout 28.00

Sweet Corn Puree & Crispy Potato Cake

Organic Scottish Salmon 32.00

Romesco Tapenade, Couscous with Arugula & Fennel

Quinoa Spaghetti 24.00

White Beans, Broccoli Rabe & Parmesan

Mushroom Bolognese 25.00

Hominy & Braised Greens

Moulard Duck Breast au Poivre 32.00

BMD Corn Whiskey Sauce, Buttered Haricots & Scalloped Potatoes

Roasted Native Turkey 27.00

Farmhouse Stuffing, Mashed Potatoes, Cranberry Sauce & Pan Gravy

Grilled Berkshire Pork Loin 29.00

Collard Greens, BBQ Demi & Crispy Onions

Grilled Filet Mignon 39.00

Braised Baby Potatoes, Red Mustards & Zehr Farm Mushrooms

Roast Black Angus Strip Loin 34.00

Truffled Risotto, Grilled Asparagus & Roasted Garlic Glace

Prime Rib of Beef 33.00

English Cut or Thick Slice, Baked Potato, Buttery Popover & Natural Jus

“A significant part of the pleasure of eating is on one’s accurate consciousness of the lives and the world from which the food comes.” - Wendell Berry

Brian J. Alberg, Executive Chef

Matthew Duley, Sous Chef

Daniel Thomas, Sommelier         Floral Arrangements, Jane Bailey