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