Everyday Life

Dubois and Sal are our friends and our protectors. Their paddock rotates alongside our poultry flocks because they need the most protection. The goats and pigs can fend for themselves! They’re all cuddles and smiles until a sky predator soars above, an owl makes a call from a distant tree, or the coyotes start singing their song. This is when they instinctively fall into duty, barking with a specific message: over this line you shall not cross.

The chickens, turkeys and ducks heed their warning, taking cover until the threat has passed. We are proud of them and grateful for their love and dedication.

“We have eaten here over 50 times and we’ve never had the same thing twice”, said one of our favorite guests last year. Dedication to his craft and honor for the complete cycle of life has inspired Chef Brian to create a new menu each week for the last 4 years. Every seed becomes a plant, every young animal grows to maturity. Living things are harvested by our hands and come together new, each ingredient shining on your plate, to become a part of you.

When you reserve your space at the table, you don’t know what’s on the menu - thank you for trusting us. Are you curious for what’s come before? Follow this calendar back in time. You’ll have access to every menu we’ve ever served.

Breeding pigs is not as easy as they say. If you don’t time the gestation just right (3 months, 3 weeks, 3 days), then those babies may be met with a terrible fate. We learned that the hard way, and so. we’re grateful to skilled farmers that produce extra piglets for us to buy! These little ones are a new cross for us: Berkshire / Duroc. They are hardy, excellent foragers, friendly and adaptable. At harvest, we expect a dark red, well-marbled meat that is tender and flavorful.

An early Spring wedding menu is full of bright greens & salty preserves, rich bone stock & pork belly, and finishes with pluots on pound cake. Thanks to our contributing farmers: Moon on the Meadow (kale), Stone and Sparrow (spelt flour), Jasper Hill (Alpha Tolmen cheese). And congratulations to the newlyweds, Abby + Denton!

Have you ever seen a day-old baby chick eating grass? 100 little Kosher Kings arrived just yesterday! We've raised many breeds of broiler chickens and this heritage breed is by far our favorite. Kosher Kings are hardy, highly instinctual, prefer pasture forage to grain, and their meat is rich and succulent. When we serve these birds at the restaurant, we often hear “I haven’t had chicken like that since I was a little kid on my Grandma’s farm”. We consider this a very high compliment! We are so happy to give these special birds a happy, natural life from egg to plate.