Due to the state mandate, we are offering take out only. We will be open for parking lot pick up Thursday through Sunday from 5-7pm. We are reaching out to assure you that we are carefully monitoring the situation regarding Coronavirus (COVID-19) with a particular focus on public health guidance offered by the CDC, WHO, and state officials. We want to assure you that we are diligently taking extra steps to keep John Andrews Farmhouse Restaurant clean, sanitary, and open for the take out option. Our priority is the continued safety of our customers, employees, and community. In addition to our regular health and safety standards, we are also implementing the following:
Additional sanitizing for restaurant throughout the day and evening
Training staff on updated procedures
Please feel comfortable to reach out to us if you have any questions and or concerns.
We hope to see hear from you soon.
Chef Dan Smith and the team at John Andrews Farmhouse
We’ve been waiting all winter for this! Balmy temps are finally luring us to the great outdoors…
Woodland greenery surrounds the terrace at John Andrews Farmhouse, a relaxing place to hang out for a while and eat good food. Enjoy craft cocktails and dinner, and views of lush perennial gardens and our surrounding forests. Seating outdoors is limited, so it is recommended you get here early to stake your claim or be sure to call us to make a reservation. 413.528.3469
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.
Pemaquid Oysters, Pickled Red Onions, Lemon Granita 6 for 15 (gf)
Celeriac & Apple Soup, Crabmeat, Scallion, Apple 12 (gf)
Warm Chocolate Ganache Tart, Housemade Vanilla Bean Ice Cream 10
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.
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 $24 per person through May 1st.
Since we began putting the spotlight on Italy back in January, guests have been pleased to try our new ‘Giovedi’ menu on Thursday nights. Inspired by Mediterranean cooking, chef Dan Smith is excited to meet the growing demand for this prix fixe menu and will continue to highlight Italian regional specialties throughout the summer months. With the wide availability of fresh seasonal ingredients now available, the featured Italian menu will include many more local farms and food makers, and we are raring to go!
This special prix fixe menu, which changes every week, will be available on Thursdays and include three courses with alternate appetizer and entrée options for $30 per person.
Mid-Spring Harvest Dinner Welcomes First Signs of the Season
Beltane is the anglicized name for the Gaelic May Day festival, a springtime festival of optimism, taking place halfway between the spring equinox and summer solstice. With a few short weeks before the first greens begin to burst forth, we thought it appropriate to transport a little bit of spring in the Berkshires to New York City.
Earlier this year, we had the absolute pleasure of presenting a Spring dinner at the James Beard House where chef-owner Dan Smith of John Andrews Farmhouse hosted his second solo dinner for the Beard Foundation on April 19. The ‘Beltane in the Berkshires’ menu included highlights of favorite dishes from Dan’s repertoire and featured locally sourced ingredients from more than two dozen farms and food producers in the region.
Menu ingredients for ‘Beltane in the Berkshires’ were sourced from farms and food makers including Barrington Coffee Roasters, Berkshire Blue Cheese, Berkshire Mountain Bakery, Berkshire Mountain Distillers, Berkshire Wildflower Honey, Berle Farm, Blue Hill Farm, Cricket Creek Farm, Farmer Ground Flour, High Lawn Farm, Honey Dog Farm, Hudson Valley Duck Farm, Indian Line Farm, John Andrews Farmhouse Garden, Lila’s Farm, The Meat Market, MX Morningstar Farm, Rawson Brook Farm, Rock City Mushroom Farm, Taft Farm and Zinke’s Farm.
Founded in 1986, the James Beard Foundation celebrates, nurtures and honors America’s diverse culinary heritage through programs that educate and inspire. The James Beard House in New York City’s Greenwich Village is a ‘performance space’ for visiting chefs. Known as New York’s best-kept gastronomic secret and located in the former townhouse of celebrated cookbook author and culinary icon James Beard, the James Beard House hosts more than 20 dining events every month to showcase culinary artists from around the world.
Dan has been a member of the James Beard Foundation for six years and since 2010, has been presenting dinners with a team of chefs from the Berkshires. His first appearance was in collaboration with The Red Lion Inn and Berkshire Farm & Table as part of the very popular Berkshire Cure-All winter dinner at the Beard House, working with a collective of like-minded Berkshire chefs to present the multifaceted culinary artisanship of the region.
Chef-owner Dan Smith commemorated a silver anniversary last year and on May 22, celebrates John Andrews Farmhouse Restaurant’s 26th year in business. Wow, how times flies! Since May of 1990, Dan has been creating seasonal cuisine honoring farms and food makers from all across the region.
In recognition of the people who helped shape the John Andrews kitchen over the last two decades, Dan invited five former sous chefs to present a five-course meal in March of 2015. Hailing from Massachusetts, Nathan Turner from the Brick House Pub in Housatonic, Bjorn Somlo of Nudel Restaurant in Lenox, Ralph Feigel of Salt Box Farm in Concord and Sean Boyle of Mazcots Sports Bar & Grill in Lenox joined Glenn Strickling of The Greens at Copake Country Club in Craryville, NY, to cook up a storm at John Andrews.
Each chef prepared one course with a focus on local ingredients. It was a great evening and we hope to do it again sometime soon!
We hope you are staying safe and in good health! We miss spending time with our John Andrews friends and family. We want you to know we are offering a special Take-Out menu during this time. Please visit our Take-Out menu for details.
We hope to see you soon, Chef Dan Smith and the Team at John Andrews Farmhouse