Maggie's Farm

accompanied by seasonal root vegetables

made with local Sweet Silver Queen kernels and toasted mustard seeds, puts a fall-inspired twist on a traditional summertime crab cake

made with farm-fresh butternut squash, home-grown carrots, and Granny Smith apples, complimented with spiced pear chutney

made with Breeze Willow farm-fresh feta, and dressed with lime, honey, and mint

made with local apples, Asian pears, and dried cranberries, topped with organic oats and almonds, and served with salted caramel ice cream

served with signature tomato jam and farmstead cheese, topped with a fried egg

topped with fresh apple slaw, curry aioli, and smoked tofu

made with poached crabapples and smoky goat cheese, tossed in a mulled cider vinaigrette

with braised red cabbage

crispy-fried treat topped with brown-butter ice cream, a maple-pecan glaze, and wet nuts

served with pickled carrots, Brussels slaw, roasted jalapeños, and avocado mayonnaise

with acorn squash sauce, chard, melted leeks, and grano padano

made with Reid's Orchard pears, granola, and pine-nut vinaigrette

with house cheese, thyme, and an hour egg

with brown butter ice cream and salted caramel

served with blueberry ice cream and corn silk crème Anglaise

topped with a dill-and-lobster cream sauce

with grilled salmon and asparagus, finished with a mushroom cream sauce

served on a bed of guacamole and freshly sliced avocado and topped with chili-garlic salt

lightly fried and tossed in a spicy Asian sauce

finished with a chocolate-raspberry glaze