Dinner Menu 6/22
roast cauliflower, smoked paprika, pepitas, parmesan cheese (gf) 14
fried oyster salad, mesclun, caesar vinaigrette, parmesan crisp 15 circa ‘93
roast beets, horseradish yogurt, greens, pistachios (gf) 13
JA classic salad, warmed mozzarella wrapped prosciutto, greens (gf) 14 circa ‘90
P.E.I. mussels, coconut milk, lime, chili, scallion (gf) 15
grilled spanish octopus, chick pea, smoked paprika, lemon, frisee (gf) 18
whole roasted garlic, tomato, olive, chévre, farmbread 13 circa ‘92
roasted local mushrooms, parsley pesto, hazelnut aillade, parmesan bruschetta 14
shaved raw broccoli, dates, roasted garlic mayo & pickled red onions (gf) 13
rustic duck liver pate, pear mostarda, pickled red onions, grilled bread 14
house made ricotta gnocchi, prosciutto, peas, butter, parmesan (gf) 14/28
saffron risotto, shrimp, leeks, parmesan (gf) 14/28
house made fettuccine, local mushrooms, poultry stock, cream, fried parsley 13/26
fried semolina coated calamari, rice wine vinegar, chili, red curry mayo 13
fiery duck wings, blue cheese, celery (gf) 14
Schober Farm burger, onion jam & fries 16
cheese - cheddar, blue, chevre, bacon +2 ea
pork meatloaf, mashed potatoes, broccoli, mustard pan gravy 24
fried organic chicken, broccoli, fries, chili sauce 24
grilled hanger steak, chili butter, scallion salsa verde, fries (gf) 28
shrimp tacos: fried shrimp, pickled cabbage, avocado, ancho chili salsa, pickled red onion (gf) 24
rainbow trout, ginger, scallion, garlic,baby bok choy, fingerlings, soy-sesame vinaigrette (gf) 30
seared duck breast, crisp leg confit, haricot vert, mashed potatoes,
balsamic & maple syrup (gf) 34
pan roasted Nordic Blu Salmon, french lentils, swiss chard, sherry mustard vinaigrette (gf) 32
Grilled lamb loin chops, roasted red potatoes, asparagus & red wine jus (gf) 38
roast chicken breast, crispy polenta, haricots verts, local mushroom conserva (gf) 28
grilled pork chop, sweet potato puree,
broccoli rabe, citrus-molasses syrup (gf) 28
BYO (build your own) vegetable plate 24
Gluten free bread available by request 2.50
(GF) = gluten-free = classic
Please ask your server about available vegetarian and vegan options
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
Coffee custard, bitter coffee sauce, almond crisp, whipped creme fraiche, hazelnut praline 10
Lemon ricotta cake, candied citrus, whipped ricotta, lemon curd, lime/coconut ice cream 10
Almond cake, caramel almond, vincotto, ginger ice cream (gf) 10
Bittersweet chocolate torte, vanilla ice cream, chocolate hazelnut crackle (gf) 10
Sticky toffee date cake, Highlawn Farm whipped cream & ginger ice cream 10
Front Door Pickup:
Thank you for choosing John Andrews Farmhouse Restaurant. Take out is available Thursday - Sunday, orders may be placed from 5:00 PM - 7:00 PM, pick up from 5:00 PM - 7:30 PM. Orders must be placed online and may be picked up at the front door of the restaurant or call 413.528.3469 upon arrival and we'll bring your order out to you. Please be mindful and use proper social distancing protocol. Thank you!
For online orders:
Place orders online by clicking the link below.
To order prior to our open hours, select “preorder” on the order page, then the “later” time frame, and specify the day/time you’d like to pick up. You will receive a notification that the order is confirmed, and once again when the order is being prepared by our team.
During hours, you may place an “ASAP” order, or select the time for which you would like to pick up. You will receive confirmation that the order is placed, and again when it is being prepared by our team.
Completed orders can be picked up at the front door. Call and we'll bring the order out to you.
For online orders: