Valentine’s Day Specials at the Farmhouse!

On Tuesday, February 14th, Chef Dan Smith will pull out all the stops with delicious house specials. These specials will be offered a la carte in addition to our regular dinner menu.
Please call 413.528.3469 for reservations.

Valentine’s Dinner Specials
Tuesday, February 14, 2017

Served in addition to our regular a la carte dinner menu.

Starters

Pemaquid Oysters, Pickled Red Onions, Lemon Granita   6 for 15  (gf)

Celeriac & Apple Soup, Crabmeat, Scallion, Apple   12  (gf)

House-cured Lambcetta, Zinke’s Microgreens, Berleberg Cheese, Quince   12  (gf)

Entreés

Roast Rack of Lamb, MX Morningstar Farm Golden Turnip Purée,
Roast Fingerlings, Rosemary   38  (gf)

Pan Roast Fluke, Roast Fingerling Potatoes, Greens, Citrus, Pistachio   32  (gf)

Grilled Schober Farm Rib Eye, Foie Gras Butter, Swiss Chard, Whipped Potatoes   40  (gf)

Lobster, Applewood Bacon, Housemade Ricotta Gnoochi, Poached Farm Egg   39  (gf)

Dessert

Warm Chocolate Ganache Tart, Housemade Vanilla Bean Ice Cream   10

(gf) gluten-free

Please ask your server about available vegetarian and vegan options. Before placing your order, please inform your server if a person in your party has a food allergy. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Winter Comfort in Mom’s Meatloaf Mondays

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We’re excited to share one of Chef Dan’s favorite comfort foods with our guests this winter. A family recipe featuring succulent pork meatloaf, mashed potatoes and broccoli served with a mustard pan sauce, this dish has a fan base going back many years.

As former sous chef Bjorn Somlo tells the story, “Dan’s mom’s meatloaf is more like a warm creamy, smoky slab of porky terrine awesomeness. It was so good and fun to make back in the day. Pretty sure it was a loss for the restaurant because of ‘kitchen snacks.'”

Honored by his delicious memories of this dish…

A fresh spinach salad served with warm Rawson Brook Farm Monterey Chevre and pickled red onion is served as a first course. The two courses are on the menu every Monday night in the winter months for $20 per person through May 1st.

Come ‘n get it!