Pastured chicken is braised with mirepiox, prunes herbs and is served over celery root puree with garliky greens.

Wild-foraged, pasture-raised pork is slow-roasted and topped with cranberry-honey compote. Local squash is roasted and pureed with fresh herbs & served with sauteed greens.

Pulled pastured chicken is seasoned with fennel seed, local honey & lemon juice. Braised fennel, local winter squash, & onions on the side.

Pasture raised whole roasted chicken is marinated in garlic and fresh herbs. Coconut mashed sweet potatoes & sauteed garlicky kale served on the side.

Pasture raised chicken breast is poached in a tumeric, cardamom coconut sauce with red peppers and onions. Served over cauliflower rice and broccoli.

House made hoisin sauce is mixed with slow braised, grass fed beef and served over gingered snap peas and coconut cauliflower rice.

Chemical-free salmon is marinated in local honey and fresh ginger and then served with sauteed kale, red cabbage and roasted five spiced carrots.

Pasture Raised ground lamb is seasoned cumin and mint served over green beans, kalamata olives served with romesco sauce.

Wild-foraged, pasture-raised pork shoulder is slow-roasted with local New England apple cider; seasoned with allspice, cinnamon, and cloves. Celery root mash and roasted broccoli accompany this hearty autumn classic.

Roast pasture raised chicen breast is topped with honey poached cara cara oranges. Served with braised red cabbage, winter squash and greens.

Pasture raised chicken is braised with Cape Cod cranberries and housemade BBQ sauce. Served over roasted winter squash and broccoli.

Roast pasture raised chickn breast is served over coconut whipped sweet potatoes and garliky green beans. Topped with lemon caper veloute.

Salmon filet is glazed with New England maple syrup and served over coconut sweet potatoes, braised red cabbage and greens.

Pasture raised, leg of lamb is slow braised and mixed with porchini mushroom and mirepiox; and served in a roasted sweet potato with greens, and local beets.

Grass fed beef is layered with bone broth gravy, vegetables and mashed poatoes served with roasted broccoli.

Pasture raised chicken is marinated in coconut amino amino teryaki sauce served with stir fried vegetables and broccoli.

Pasture raised chicken is marinated in fresh herbs and balsamic vinegar served over roasted brussels sprouts, sweet garlic cloves and red beets.

Grass-fed beef is layered with sauteed spinach, roasted mushrooms and butternut squash noodle planks, topped with roasted local tomato sauce and nestled in a bed of sauteed greens.

Pasture raised whole roasted chicken is marinated in garlic and fresh herbs. Coconut mashed sweet potatoes & sauteed garlicky kale served on the side.

Pasture-raised boneless chicken thigh is tossed in a classic jerk seasoning composed of allspice, black peppercorn, thyme, and cinnamon, then topped with roasted pineapple, red onion and green beans.

Grass and milk fed ground lamb is seasoned with harissa and simmered in a ginger scented tomato sauce served with roasted vegetables and butternut coos coos.

Pasture raised chicken is marinated in orange, ginger and yuzu vinegar and then coated with cassava flour and stir fried. Served with coconut cauliflower rice and sweet and sour broccoli.

Slow braised pastured pork butt is topped with Gingersnap sauce served over celery root puree with broccoli and sweet and sour cabbage.

Filet of salmon is crusted in pepita seeds served over winter squash mash, braised red cabbage and winter greens.

Boneless pasture-raised chicken is marinated in garlic ginger and coconut amino acids and then stir fried with curried cashews. Coconut cauliflower rice and steamed broccoli add depth and texture to this dish.

Grass fed lamb is braised with mirepiox and layeres with vegetables and whipped sweet potatoes and served over sauteed greens.

Slow braised pasture raised chicken is simmered in guajillo chili sauce. Served over sauteed chayote squash, charred vegetable salsa and mashed plantains.

Salmon filet is glazed with New England maple syrup and served over coconut sweet potatoes, braised red cabbage and greens.

Pasture raised pork is roasted with maple and mustard served over mashed winter squash and braised red cabbage.

Grass fed beef is seasoned with itallain spices , topped with tomato sauce and served over local roasted spagetti squash and broccoli.

Pasture-raised chicken is marinated in garlic, oregano, and lemon juice. It is topped with a sun-dried tomato and Kalamata olive salad. Ratatouille, a classic vegetable stew of eggplant, peppers, zucchini, and onions completes this dish.

Pasture-raised boneless chicken is mixed with a traditional house blended tikka spice marinated for 24 hours with fresh squeezed lime and served over roasted cumin scented vegetables & spiced Broccoli.