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Winter Awaits…

All seasonal ingredients are hand selected from our local farmers to ensure the the highest quality of nourishing flavors.


Brunch

Warm Coconut Quinoa Bowl
Apples, Roasted Sweet Potatoes, Toasted Coconut,  NYS Maple Candied Nuts

Avocado Toast
Locally Made Bread, Avocado Smash, Chili Flakes, Olive Oil

Scramble
Local Eggs or Tofu Scramble with Seasonal Vegetables, Root Vegetable Hash, Locally Made Bread

Biscuits and Gravy
Herbed Biscuits, Roasted Mushroom Gravy or Stonecrop Farms Breakfast Sausage Gravy

Shaved Kale Salad
Shaved Apples, Onions, Cranberries, Lemon-Garlic Dressing

 Banana French Toast
Cinnamon, Maple, Crushed Nuts, Toasted Coconut
 

Supper

Grilled Flatbread
First Light Farms Cheese, Caramelized Onions, Spinach, Mushrooms and Herbs

Sweet Potato and Apple Hash
Onions. Garlic, Cranberries,

Fall Pasta
Flour City Pasta, Roasted Squash, Cranberries, Fall Green, White Wine-Garlic Sauce

Herb Roasted Chicken
Fresh Herbs

Lentil Salad
Roasted Sweet Potato, Onions, Sprouts,Herbs, Lemon-Garlic Dressing

Wild Rice
Roasted Mushrooms, Pea Shoots, Cranberries, Herbs

Bites


Fresh Veggies

Roasted Beet and Goat Cheese
Crostini, Herbs

Roasted Mushroom
Crostini, Cashew Cream, Herbs,

Tartlets
Caramelized Onions, Lemony Spinach, First Light Farm Feta, Garlic Aioli, Herbs

Lemon & Garlic Chicken Skewers



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Chef Mackenzie Zerniak

In Fall of 2014, I graduated from The Natural Gourmet Institute in New York City. During culinary school, my passion for food developed beyond just my plate. I began by seeking out where my food came from, who grew it, and how it was grown.

It is my quest to nourish the community by carefully selecting ingredients and crafting menu's that reflect the abundance from our local region that nutritionally benefit our beings.

By nourishing our sacred bodies with yoga and food (that makes you feel good), we can ultimately learn about who we are and how we can sustain ourselves at the deepest level.