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, educating 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 and 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, locally sourced 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.
Winter Menu Sample
Treats
matt’s herbed candied nuts
warm, olive misto with fennel pollen & chili
boquerones, pumpkin pickle, frilly mustard, torn bread
ri farm egg, pancetta, aligot, pork gravy, shaved vegetables
cornflake fried duck tenders, anadama bread, roasted foie gras & 70 brix maple syrup
Small Plates
seared vermont chicken livers, beer battered onion rings, our own bacon, pan jus
squash tasting, acorn, butternut, kabocha, hannahbell cheese, pepitas
our baked cheesemonger’s mac ‘n cheese with a molten center and a crusty, golden top
daily pasta, as an expression of the season
little cassoulet, pork belly confit, lamb & cedar sausage, heirloom beans, savory bread crumbs
Greens
red planet greens, shaved vegetables, toasted pine nuts, champagne vinaigrette
winter brassicas, salad of cabbages, mustards, pickled carrots, black walnut shortbread & beurre noir
Large Plates
raclette grilled cheese, fried potatoes, roasted onion jam, cornichons, polenta frites
rhode island countneck clams, chorizo, roasted pork belly, red onion, fume, green alder & cedar
grassfed heritage beef, confit fingerling potatoes, chestnut fondant & braised rabe
1/2 pound vermont, all natural burger, sweet pepper jelly, polenta frites & your choice of cheese
slow roasted pork, savory, herbed oats, blackened brussels sprouts, date jus, pickled apple
rhode island fish, scallop boudin, salsify puree, black garlic & satsuma
pan roasted pekin duck, smoked chevre polenta, roasted cauliflower, raisin gastrique
Kate’s Rustic Sweets
pear spice cake, maple ice cream, almond anglaise
chocolate chunk blondie, blanton’s butterscotch ice cream, black walnut breadcrumbs
pecan-cranberry upside-down cake, vanilla ice cream
kahlua pots de creme, chocolate ganache ‘cookiewich’, whipped cream
banana chocolate chunk bread pudding, milk chocolate & fudge swirl ice cream, maple syrup
peanut & ganache candy bar tart, salted caramel ice cream, whipped cream
biscuit with a spot of tea, bergamot & fennel pollen biscuit, blood orange curd, whipped cream
