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LA LAITERIE AT FARMSTEAD

La Laiterie was born in May of 2006, created by Chefs Matt and Kate Jennings. La Laiterie offers honest, seasonal, handmade food. We serve seasonal influenced bistro-style cuisine, in an intimate yet contemporary atmosphere inspired by our travels over-seas and the cafes, trattorias, enotecas, bodegas & wine bars we have discovered in these travels.

Set against the backdrop of the restaurant that Matt and Kate designed, the simple and rustic cuisine is set aglow from the hanging, hand-made rust colored paper lights, and is framed by our use of natural elements including reclaimed barn wood and windows, forged iron and Vermont soapstone.

Our food is an extension of the New England region, and we offer dilligently sourced, well constructed menu items with comfort, warmth and a mosaic of flavors, without all the pretense. Our service is informal, yet refined, edcuating and engaging.

Great food starts with great ingredients. La Laiterie prides itself on the freshness and quality of the ingredients, of which as many as possible are purchased locally from sustainable farms & food producers throughout the seasons. As seasonality plays a crucial role in our menu development, you will find our menu changes quite often, reflecting the nuances and spirit of the season. The menu at La Laiterie is constantly evolving, allowing us to bring new and interesting, locallysourced food and artisan libations to our New England customer base. Please keep in mind that the menus on our website are merely examples, as we have been known to change our menu even daily.

Seasonal Menu SampleS:

Spring & Summer:
 
Treats
Citrus Marinated Greek Anchovies, Buddhas Hand, Pickled Ramps, Chervil, DaVero Olive Oil
Spiced Berkshire Chicharrones, Pickled Fiddlehead Gribiche
Seared Halloumi & Fresh Pea Shoot Salad, Lemon & Thyme Vinaigrette, Roasted Onion Croute
 
Small Plates
Whole Roasted Cavendish Quail, Toasted Amaranth Grain, Sofrito Crudo, Juniper, Brodo del Fungo
Spring Lamb Neck Ravioli, Roasted Spring Onions, Chives, English Pea Puree
Summer Vegetable Fricassee In Puff Pastry, Whipped Mascarpone
 
Salads
4 Town Farm Asparagus, Poached Harmony Hill Egg, Teleme Fondue, Bristol Frisee, Sherry Vinegar
Arcadian Farm Spicy Greens, Spring Radishes, Chicken Cracklins', Whipped Meredith Dairy Feta, Peppadew Pepper & Herb Vinaigrette
One tomato, two tomato, three tomato, four...Four Rhode Island Varietal Tomatoes From Four Farms,
Spicy Alfonso Olive Vinaigrette, Shaved Provola di Napoli, Torn Herbs

Entrées 
Thyme-Roasted All Natural Half Chicken, Brussel Sprouts, Buttered Massachusetts Potatoes, Natural Jus
Ward's Strawberry & Blue Ledge Farm Crottina Grilled Cheese On Honey Brioche With Polenta Frites
Grilled Rhode Island Striped Bass, Sweet Corn Pudding, Chorizo Fumet & Littleneck Clams

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