Cuisine en Locale – Once a Week
The desperate cold outside keeps showing signs of spring, but it seems there’s still a bit more winter to endure. Until then we offer your some frozen supplies we’ve thawed for you to enjoy as well as some winter staples to keep you warm and happy. Hopefully our treats will keep you thawed and happy until those toasty spring days.
Omnivore
Mains:
Ropa Vieja- Tendercrop Farm chuck roast simmered in Hudson Valley Organic tomato and green pepper with Crowne o’ Maine Organic Cooperative (COMOC) pickled cucumber and garlic. (Gf)
Potato Bacon Soup- COMOC Yukon gold potato, Buckwheat flour and bacon with Hudson Valley Harvest blue potato, Mapleline Farm milk, Cabot butter, Sonnental Farm Swiss and cheddar cheeses and house made apple vegetable stock. (Gf)
Paella- Red’s Best cusk, mussels and little neck claims simmered in house made shrimp stock with COMOC rye berry and Four Star Farm triticale, Myers onion, Hudson Valley Organic green pepper, green bean & cherry tomato and Winter Moon carrot.
Jerk Chicken- Tendercrop Farm chicken in Ken’s special Jerk seasoning served over a bed of Red Fire spinach. (Gf)
Sides:
Mashed Rutabaga & Shallots- COMOC Rutabaga mashed with caramelized Red Fire shallots, garlic, Cabot butter and salt. (V, Gf)
Red Rice and Beans- COMOC black beans with Four Star Farm triticale, Myers garlic and Hudson Valley Organic tomato seasoned with oregano, cumin, paprika, salt and cilantro. (Vg)
Braised Cabbage with Apple Cranberry & Thyme- Red Fire cabbage, COMOC apple, Shelburne Honey Company honey, dried cranberries, Cabot butter and salt. (V, Gf)
Sweet Potato Fries- Hudson Valley Organic orange and white sweet potatoes tossed with Full Sun Brand Vermont made canola oil, salt and rosemary. (Vg, Gf)
Chocolate Cake- Taza chocolate with Four Star Farm bread flour, COMOC pastry flour, Sofia’s Greek yogurt, Mapleline Farm milk, Cabot butter, Pete & Gerry’s eggs, baking soda, salt, Hadley Sugar Shack maple syrup and vanilla bean with a side of strawberry cream topping made with COMOC strawberries, Sofia’s Greek yogurt, Mapleline Farm heavy cream, Hadley Sugar Shack maple syrup, Cabot butter and gelatin.
Vegevore
Mains:
Potato Soup- Crowne o’ Maine Organic Cooperative (COMOC) Yukon gold potato, Buckwheat flour with Hudson Valley Harvest blue potato, Mapleline Farm milk, Cabot butter, Sonnental Farm Swiss and cheddar cheeses and house made apple vegetable stock. (V, Gf)
Shakshuka- Hudson Valley Organic tomato with Myers onion and garlic, Pete & Gerry’s eggs seasoned with cumin, salt, pepper, paprika and cilantro. (V, Gf)
Spaghetti Squash in Sage Butter & Cheese- Roasted Red Fire spaghetti squash tossed in Cabot butter, sage, salt and Sonnental Farm asiago cheese. (V, Gf)
Vegetable Paella-COMOC rye berry and Four Star Farm triticale with Myers onion, Red Fire celery, Hudson Valley Organic pepper, cherry tomato, Winter Moon carrot, house made vegetable stock, paprika and basil. (Vg)
Sides:
Mashed Rutabaga & Shallots- COMOC Rutabaga mashed with caramelized Red Fire shallots, garlic, Cabot butter and salt. (V, Gf)
Red Rice and Beans- COMOC black beans with Four Star Farm triticale, Myers garlic and Hudson Valley Organic tomato seasoned with oregano, cumin, paprika, salt and cilantro. (Vg)
Braised Cabbage with Apple Cranberry & Thyme- Red Fire cabbage, COMOC apple with Shelburne Honey Company honey, dried cranberries, Cabot butter and salt. (V, Gf)
Sweet Potato Fries- Hudson Valley Organic orange and white sweet potatoes tossed with Full Sun Brand Vermont made canola oil, salt and rosemary. (Vg, Gf)
Chocolate Cake- Taza chocolate with Four Star Farm bread flour, COMOC pastry flour, Sofia’s Greek yogurt, Mapleline Farm milk, Cabot butter, Pete & Gerry’s eggs, baking soda, cinnamon, salt, Hadley Sugar Shack maple syrup and vanilla bean with a side of strawberry cream topping made with COMOC strawberries, Sofia’s Greek yogurt, Hadley Sugar Shack maple syrup, Four Star Farm bread flour, arrow root and Cabot butter. (V)
Carnivore
The desperate cold outside keeps showing signs of spring, but it seems there’s still a bit more winter to endure. Until then we offer your some frozen supplies we’ve thawed for you to enjoy as well as some winter staples to keep you warm and happy. Hopefully our treats will keep you thawed and happy until those toasty spring days.
Mains:
Potato Bacon Soup- Crowne o’ Maine Organic Cooperative (COMOC) Yukon gold potato, Buckwheat flour and bacon with Hudson Valley Harvest blue potato, Mapleline Farm milk, Cabot butter, Sonnental Farm Swiss and cheddar cheeses and house made apple vegetable stock. (Gf)
Ropa Vieja- Tendercrop Farm chuck roast simmered in Hudson Valley Organic tomato and green pepper with COMOC pickled cucumber and garlic. (Gf)[brr]
Seafood Stew- Hudson Valley blue potato, white button mushroom, tomato, jalapeno and green pepper with Red’s Best little neck clams and mussels, Myer’s onion, Red Fire celery and house made shrimp stock. (Gf)
Jerk Chicken- Tendercrop Farm chicken in Ken’s special Jerk seasoning served over a bed of Red Fire spinach. (Gf)
Sides:
Mashed Rutabaga & Shallots- COMOC Rutabaga mashed with caramelized Red Fire shallots, garlic, Cabot butter and salt. (V, Gf)
Braised Cabbage with Apple Cranberry & Thyme- Red Fire cabbage, COMOC apple, Shelburne Honey Company honey, dried cranberries, Cabot butter and salt. (V, Gf)
Sweet Potato Fries- Hudson Valley Organic orange and white sweet potatoes tossed with Full Sun Brand Vermont made canola oil, salt and rosemary. (Vg, Gf)
Tarragon Carrots- Winter Moon carrots tossed and roasted with tarragon, salt and Cabot butter. (Gf, V)[brr]
Flourless Chocolate Cake- Taza chocolate, cocoa powder, Cabot butter, Hadley Sugar Shack maple syrup and Pete & Gerry’s eggs with a side of strawberry cream topping made with COMOC strawberries, Sofia’s Greek yogurt, Mapleline Farm heavy cream, Hadley Sugar Shack maple syrup, Cabot butter and gelatin. (Gf)
V = Vegetarian, Vg = Vegan, GF = Gluten Free, ** = Spicy [1st] = Some dishes are best eaten fresh. Make these the first on your list to dig in to!
[brr] = Not sure you’ll get around to eating everything in your share? Some dishes freeze exceptionally well. Just pop them in the freezer to defrost and enjoy later.
*Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies. Gluten free dishes are prepared in a facility that processes wheat.