Bread baked daily on premises! Dinner
SOUP
Daily selection in a cup or a bowl
Cup…$4.95 Bowl ….$6.95
APPETIZERS
Market Greens
Organic mixed greens, tomatoes, fresh squeezed lime dressing…$6.95
With John Boys’ smoked duck …$11.95
Beet Salad
Beets, tossed with lemon vinaigrette and fresh herbs over mixed greens with toasted walnuts and goat cheese…$6.95
Lentil Quinoa Salad
Lentils and
quinoa, chopped tomato, avocado,
mixed greens and balsamic vinaigrette…$6.95
Cheese Plate
A selection that changes often with an emphasis on local, served with honey and grilled bread. Single serving…$11.95 for Two…….. $16.95
With smoked duck.… add $3.00
ENTREES
Grilled Shrimp Salad
Mixed greens, hearts of palm, chopped avocado, tomatoes and our house lime dressing…$19.95
Garden Vegetable Salad
Mixed lettuces, fresh vegetables tossed with citrus herb vinaigrette…$13.95
add: chicken…$16.95 skirt steak…$17.95 shrimp…$19.95
Chicken Quesadilla
Chicken, cheese, mango, and pesto, pan toasted in flour tortillas and served with mixed greens….$16.95
Cheeseburger
Our own all natural Angus ground beef, cheese, cornichon
and French fries…$10.95
Tacos
3 tacos served in grilled flour tortillas with guacamole, lettuce and tomato. Shredded pork…$16.95 Chicken…$16.95 Steak…$17.95 Shrimp…$18.95
Grilled Chicken
Marinated with Dijon, whole grain mustard and herbs, grilled and served with fresh vegetables and whole grain wild rice pilaf… $19.95
Shrimp Mojo
Pan seared , with garlic lime mojo, whole grain wild rice pilaf and vegetables …$23.95
The food at the farmers table is based on a few simple ideas. Use fresh ingredients from reliable, responsible sources, grow or raise them whenever possible, and prepare them using time tested techniques, all the while striving for perfection in the ex*****on of these techniques. Our food is made to order. There is no steam table or microwave in the kitchen. All of our bread is baked on premise daily. All of our desserts are made here. We avoid over refined foods, unnecessary additives and thrive on simplicity. We are associated with no cause but the cause of good food and being good stewards of nature is the single best way to assure we will always have wonderful food to astound our senses. I have been a chef most of my adult life and have been growing my own food for as long. Although “Farm to Table” dining is a relatively new trend I know no other way. It’s the way I have always done it, so it is the norm, not the exception. Our menu does not include the usual buzzwords. Organic, free range, sustainable, local, pastured, artisan, multiple farm names, or lists of sources unless it’s necessary to describe the dish. It becomes tedious and almost everything on the menu would have two or three of these designations. If you would like information about any of the food just ask. During the season we grow vegetables organically, in our garden, where we live, in Pound Ridge. This is the food we eat, serve to our friends, family, and use at the restaurant. It is safe, clean and very fresh. As you may already know my brother John owns and operates John Boys Farm. He raises all natural beef, pork, chickens, ducks, and vegetables on 180 acres, in Cambridge N.Y. , so we have excellent, chemical free, humanely raised, pastured meat available year round. The smoked food is also from the smokehouse at the farm. Very few restaurants have the ability to supply themselves first hand. I am grateful to my mom and dad for those gardens we had as children and for giving me the place to sow the seeds that grow into our dishes. We are but a small part of a vibrant community of chefs and farmers that have the same philosophy about food and if we don’t grow it or raise it personally, there is a trusted source, friend or farmer that does. In other words we do our best to grow the best, and we utilize many sources to keep excellent food on the tables. Not everything is local, it can’t be. Not everything is organic, and frankly that would require us to lower our standards. Are we perfect? No, but we eat with you, and we care greatly about the food we eat. Chef Robert Ubaldo
