March First Friday Dinner
at Bartlett's Farm 

Cheese
preferred artisanal cheeses selected by our in house charcuterier Leah Mojer

Soup
“freebird” chicken, leek & tarragon soup with parmesan tuile
(served individually) 

Salad
hand selected organic farm grown lettuces with dried cranberries, glazed cashews, shallot herb vinaigrette, blue cheese
(served individually)

Starch
farm grown “marry me” mashed potatoes, scallions, chives, cream, organic butter

Vegetable
grilled peppers, mushrooms, zucchini fresh herbs, organic olive oil

Main Course
Meat
porcini mushroom crusted filet of beef tenderloin, mushroom jus, crispy shallots

Vegetarian
house made tomato pasta with fresh basil and artichokes fresh herbs and feta cheese

Dessert
chocolate platter, cookie, brownie, truffle, strawberry, port

BYOB $45 per person
gratuity included
communal seating
served family style, (except soup and salad)
doors open at 6:00PM
dinner served at 6:30PM SHARP!

Veggie portion of the menu is subject to change depending on availability. 

Menu by Neil Patrick Hudson
and the Bartlett's Farm Kitchen Team 

For further questions, or if you have difficulty registering, contact:

Kate O'Brien 
Bartlett's Farm

kate@bartlettsfarm.com 
 
508-228-9403 X 38