To our customers and community,

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

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.

For this week’s menu, check out our Giovedi menu page here. Featured ‘Giovedi’ menus are posted each week on the John Andrews Farmhouse Facebook page. A selection of our favorite past Giovedi menus are included below:

---

Toscana
Thursday, May 19, 2016

Primi

Paté di Fegato di Pollo: Chicken Liver Pâté, Red Onion Agrodolce, Tobasi Bruschetta
o
Insalata di Prosciutto: Local Greens, Prosciutto, Roast Mushrooms, Parmesan

Secondi

Arrosto di Merluzzo: Roast Cod, White Beans, Spinach, Parsley-Garlic Salsa Verde
o
Latte Brasato di Maiale: Milk-braised Pork, Crispy Potatoes, Broccoli Rabe

Dolce

Torta Regina: Hazelnuts, Orange, Chocolate, Vanilla Bean Gelato

---

Calabria
Thursday, May 12, 2016

Primi

Tuna Crudo: Tuna, Citrus, Pickled Fennel
o
Carta di Musica: Semolina Flat Bread, Chèvre, Zinke’s Baby Kale

Secondi

Semolino Spolverato Sardine: Semolina-dusted Sardines, Lemon Marmellata, Zinke’s Baby Arugula
o
Agnello Brasato: Braised Lamb Belly, Fennel, Onion, Tomato, Grilled Eggplant, Crispy Polenta

Dolce

Semolina Rhubarb Budino, Mint Gelato

---

Abruzzo
Thursday, March 24, 2016

Primi

Coppa di Testa: Pork Terrine, Pickled Red Onions, Baby Beet Greens
o
La Minestra: Cauliflower and Saffron Soup

Secondi

Brodetto: Shrimp, Mussels, Cod, Calamari in a Tomato-Fennel Broth, Grilled Focaccia
o
Pollo Brasato: Pan-Roasted Chicken Breast, Crispy Polenta, Grapes, Honey, Broccoli Rabe

Dolce

Pan di Spagna: Layer Sponge Cake, Vanilla Custard, Caramelized Pears, Bittersweet Chocolate Sauce

---

Liguria
Thursday, March 17, 2016

Primi

Frittelle di Ceci: Chick Pea Pancakes, Prosciutto, Mascarpone, Arugula
o
Polpo alla Griglia con Oliva: Grilled Octopus, Olives, Lemon

Secondi

Gnocchi di Patata: Potato Gnocchi, Pesto, Berle Farm Crowdie, Zinke’s Beet Greens
o
Ciuppin: Stew of Cod, Mussels, Shrimp, Onions, Garlic, Tomato, Potatoes, Grilled focaccia

Dolce

Bonet: Espresso-Cocoa Crème Caramel

---

Emilia-Romagna
Thursday, February 18

Primi

Sformati di Parmigiano: Parmigiano Custard, Grilled Focaccia, Olives
o
Antipasto di Reggio: Frisée, Prosciutto, Parmigiano Reggiano, Apples, Balsamic

Secondi

Fritto di Sardia: Semolina-coated Sardines, White Beans, Lemon, Grilled Scallions
o
Pollo al Forno con Rosmarino: Rosemary Roast Chicken, Berle Farm Creamy Polenta, Spicy Broccoli Rabe

Dolce

Torta di Marmelatta: Balsamic-caramelized Pears, Vanilla Creme

---

Piemonte
Thursday, January 21

Primi

Fritto di Cavolfiore: Roasted and Flash-fried Cauliflower, Alici Salsa Verde
o
Carne Cruda:
Raw Beef, Lemon, Garlic, Olive Oil, Poached Farm Egg Yolk, Mushroom Conserva

Secondi

Tagarin: Tagliatelle, Tartufata, Butter, Grana Padano
o
Maiale Arrosto e Cotechino: Slow-roasted Pork, Cotechino, Lentils, Crispy Herbs

Dolce

Bônet: Chocolate and Espresso Custard, Caramel, Crushed Macaroons

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!