The Red Hen

Thick slices of artisan rustic bread grilled to perfection, served with rich cultured butter, flaky sea salt, and paper-thin shaved radishes.

Smoky roasted eggplant baba ghanoush paired with rich muhammara, crushed walnuts, peppadew, sesame, fresh herbs, and warm grilled bread.

Vibrant green pea hummus spread over toasted bread, garnished with sliced radishes, crushed pistachios, shaved parmigiano, and basil vinaigrette.

Crispy toasted bread topped with creamy fresh stracciatella, lemon, vibrant ramp oil, and cracked black pepper.

Roasted butternut squash pieces sitting atop creamy labneh on toasted bread, garnished with crunchy pistachio dukkah, ruby pomegranate arils, and parsley.

Crisp shaved fennel and tender green beans tossed in a zesty charred jalapeño dressing, topped with sunflower seeds, mint, and parsley.

Thinly sliced raw zucchini arranged neatly on a plate, topped with creamy goat cheese, sweet baby heirloom tomatoes, lemon vinaigrette, and toasted breadcrumbs.

Charred green broccolini florets dressed in a vibrant Calabrian chili vinaigrette, topped with sweet golden raisins and candied hazelnuts.

Crispy risotto fritters flavored with Locatelli Pecorino, saffron aioli, and grated ricotta salata.

Crisp butterhead lettuce coated in a creamy buttermilk dressing, garnished with pickled ramps, shaved parmigiano, and breadcrumbs.

A rustic chicory and radicchio salad tossed with crisp apple slices, toasted hazelnuts, drizzled with gorgonzola fonduta and maple vinaigrette.

Crispy mushroom-infused arancini fritters resting on a smear of rich garlic aioli, garnished with white ricotta salata.

Pillowy gnocchetti pasta tossed in a creamy roasted corn fonduta, earthy chanterelle mushrooms, shishito peppers, aleppo pepper, and parmigiano.

Bright spaghetti pomodoro made with yellow tomato passata, whole sungold tomatoes, vacche rosse parmigiano, lemon, and blue basil.

Green gnocchetti pasta coated in a luscious pea cremosa sauce, studded with smoky Nueske's bacon chunks, snow peas, pangrattato, and pecorino romano.

Spring spaghetti tossed in a smooth ramp crema, roasted morel mushrooms, fresh pea shoots, sunflower crumble, and pecorino romano.

Cone-shaped campanelle pasta coated in a velvety porcini mushroom crema, tossed with roasted wild mushrooms, sage, rosemary, and crispy breadcrumbs.

A golden-crusted pan-seared Atlantic halibut fillet resting on a bed of sweet roasted corn and shishito peppers, fennel, brown butter tomato, and salsa verde.

Juicy roasted half chicken with crisp skin, served over a smooth miso-corn purée and sautéed baby kale, finished with pickled shallots and savory chicken jus.

A golden, crispy breaded heritage pork cutlet topped caprese-style with heirloom baby tomatoes, fresh mozzarella pearls, basil, and aged balsamic glaze.

Golden-brown pan-roasted organic half chicken served alongside tender autumn greens, pickled Jimmy Nardello peppers, and fresh herbs.

Crispy golden pork cutlet served over a bed of braised red cabbage studded with Nueske's bacon and finished with a rich grain mustard cream sauce.