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 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.

Seasonal Menu Samples

Summer:

Treats
smoked beef tongue bruschetta, beer braised onions, blue cheese

grilled greek sardine, charred lemon, black pepper honey
charred ramps, sunflower seed romesco, lemon, olive oil
asparagus, house bouquerones, lemon balm, fried chickpeas

Small Plates
seared vermont chicken livers, crunchy onion rings, bacon pan jus
grilled maryland softshell crab, fava beans, pickled rhubarb, ramp top green goddess
our baked cheesemonger’s mac ‘n cheese with a molten center and a crusty, golden top

Salads
roasted beets with local lettuce, marinated feta, pickled ramps, citrus
le jardin: young vegetables & fruits, baby lettuces, torn herbs, flowers, pecan vinaigrette

Entrées
southern style pimiento grilled cheese, virginia smoky ham, roasted garlic & pink lady apples
pan roasted heritage pork chop, crispy sweetbreads, pigoli, apple & sunchoke puree, banyuls bordelaise
whole grilled branzini, spring onion & bristol greens stuffing, lemon, toasted rye, curry
moules a la laiterie; tomato, garlic, shallot & lemon
all natural lamb ‘a la greque’: farm vegetables and greens, greek olives, marjoram