Our Menu

Our menu is inspired by the produce being harvested from our own gardens this week. It will change frequently, reflecting the many garden seasons.

Thank you for dining with us at Table + Tonic: Farm Bistro + Spirits. 

Now that our farming season has passed and our cold-weather greenhouse greens are dormant, we are presenting our winter menu created with organic produce, seeds, beans, nuts, and grains, and local organic eggs.  Our meats are grass-fed and pasture-raised without antibiotics, purchased as locally and regionally as possible.  We purchase only sustainable, low-mercury seafood, and our dairy is from local & New England small family farms, and contain no antibiotics or hormones.

You will see preserved elements from our farm in our pickles, herb-infused vinegars, and storage vegetables.  Sprouts and microgreens are grown by us year-round.

Herbs from our own gardens are featured in our farm to bar cocktail menu throughout the year in cordials, shrubs, and elixirs concocted and preserved by Heather during the growing season.

We are happy to accommodate special requests and dietary needs to prepare the perfect plate for you.

Enjoy your evening of adventurous, fine food & drink, local art, and good vibes.

The Table + Tonic Team

Heather Chase, Clinical Herbalist – owner

Russ Van Deursen, Farm Manager, Baker, & visiting Dish Dawg – owner

Chef Richard B. Schmitt, Executive Chef

Paul Begley, Food & Beverage Manager

Starters

  • Soup of the Day $9

    Always HOT – Usually GF – Most of the time DF

  • Bangs Island Mussels $12

    Today’s Preparation

  • Duck Sausage $12

    Creamy Polenta – Cranberry – Parsley

  • Table + Tonic Caesar Salad $10

    Farm Lettuces – Vegan Caesar – Garbanzo Crouton GF, V

  • Charcuterie Board $19

    New England Cheese – Cured Meat – Smoked Trout – House Pickles

  • Roasted Winter Squash Salad $10

    Garden Lettuce – Maple, Cumin Glaze -Goat Cheese Cream

  • Harvest Bread & Roasted Garlic $8

Mains

  • Half Roasted Chicken $25

    Fingerling Potatoes – Glazed Carrots – Rosemary Jus GF, DF

  • Bouillabaisse $27

    Fish – Mussels – Lobster – Scallops – Saffron Broth – Rouille

  • Piedmontese Carpetbagger $31

    Grass Fed NY Strip Steak – Roasted Potatoes – Bacon – Crispy Oysters – Red Wine Reduction – GF, DF

  • Vegan Surf & Turf $25

    Coffee Rubbed Tempeh – Vegan Scallops – Olive Oil Potato Puree

  • Char Siu Duck Breast $27

    Wok Mustard Greens – Asian BBQ Sauce – Lobster Fried Quinoa

  • Vegan “Meatloaf” $25

    Chickpea & Vegetable Loaf – Olive Oil Whipped Potatoes – Mushroom Demi Glace