The Wild Feast Cafe

A Family Recipe that takes two days to make this soup is prepared with Premium Cuts of Tender Beef, Farm Fresh Potatoes, Carrots, Celery, Tomatoes, Peppers, Basil Rosemary Oregano and a Hand Full of Freshly Ground Spices (DF)

A thick and hearty soup with butternut squash, sweet potatoes, cauliflower, and carrots

Served with Brown Rice, Black Beans, Soft Corn Tortilla, Avocado Tomato Salad

with Lettuce, Tomato, Boursin, and Horseradish Mayo on multigrain roll, served with hand cut fries

Fresh oakwood shitake trumpet and oyster mushrooms sautéed with fragrant rosemary pureed with house made stock laced with a hint of truffle oil makes this a perennial favorite (df gf vg).

A chef specialty of roasted chicken bone broth fresh vegetables lots of noodles and a soft cooked heirloom egg (df).

Packed with flavor these squash are a very special breed developed for intense flavor and nutrition in part by famed farm to table chef dan barber paired with tender baby greens, candied pecans and roasted grapes (gf v)

Served with toasted pumpkin seed hummus, fresh carrots cucumber and baby greens (df gf vg).

Developing a really good vegan version of this classic dressing wasn’t easy. With white miso, ground cashews, fresh lemon, dijon mustard, and nutritional yeast (df gf vg).

Served with candied pecans, Medjool dates and baby greens with a green apple cider vinaigrette (gf v).

Fresh greens with heirloom tomato, rainbow carrots, black radish, sweet potato and cucumber (df gf vg).

Loaded with the legendary flavors of Oaxaca. With brown Mexican rice, black beans, fresh avocado, grilled Oaxacan cheese, salsa roja, and house crema (v).

Inspired by the bright flavors and healthy diet of the Adriatic with pearl cous cous, fresh baby spinach, heirloom tomatoes, premium golden olive oil, and feta cheese (v).

A very healthy and satisfying bowl of red quinoa, local sweet potatoes and squash, baby spinach, heirloom tomatoes, roasted corn, and a maple tahini dressing (df gf vg).

Tossed in a house made sweet chili BBQ sauce.

Heirloom black beans, roasted squash, corn, and peppers with pico de gallo and sweet potato queso, and whipped avocado sauce.

Brown sugar maple syrup and lemon zest.

Green apple and red cabbage slaw sweet and spicy BBQ and ranch.

Hand made onsite and filled with carrot, cabbage, peppers, and daikon that have been braised with ginger lemongrass aged soy vinegar and sesame.

Made in house and topped with feta, chickpeas, tomato, cucumber, and house yogurt. Served with toasted pita.

Grass Fed Café Steakburger – From our friends at Joyce Farm our burgers are made with prime cuts of 100% fresh Grass Fed Aberdeen Angus Beef

Thinly sliced marinated sirloin, provolone, peppers, and onions.

From our good friends at joyce farms our burgers are made from all natural heritage Aberdeen angus cattle which are known to thrive on a grass only diet resulting in beef the way it is meant to taste. With fresh lettuce heirloom tomato house made pickle.

Joyce farms grass fed steakburger, double smoked bacon, aged cheddar, baby greens, tomatoes, and pickled onions.

Old school southern recipe of brining the cutlet in buttermilk and hot sauce then battering with secret spices and carefully frying until crispy on the outside still nice and tender on the inside. Served on fresh brioche with hand cut slaw ranch dressing and a house pickle.

Joyce farms all-natural heritage chicken breast marinated in premium olive oil with fresh garlic, rosemary, and oregano then grilled and served with baby greens, heirloom tomato, cucumber, and house-made hummus on brioche bun.

Made in house with roasted sweet potato, squash, spinach, and ancient grains. Served on grain roll with toasted pumpkin seed hummus.

Marinated in fresh lime garlic and chilis. Served on all natural corn tortilla with hand cut slaw, pico de gallo, siracha mayonnaise. Two per order

Cumin oregano garlic salt pepper and lime (df,gf). Served on all natural corn tortilla with hand cut slaw, pico de gallo, siracha mayonnaise. Two per order

One shrimp taco one sirloin steak taco (df,gf). Served on all natural corn tortilla with hand cut slaw, pico de gallo, siracha mayonnaise. Two per order

Sustainably sourced local hake. Choice of fried or pan seared (df). Served on all natural corn tortilla with hand cut slaw, pico de gallo, siracha mayonnaise. Two per order

Free range chicken breast with cumin and oregano. Served on all natural corn tortilla with hand cut slaw, pico de gallo, siracha mayonnaise. Two per order

All natural and gluten free crispy cauliflower with a sweet and spicy BBQ sauce (df, gf,vg). Served on all natural corn tortilla with hand cut slaw, pico de gallo. Two per order

Made with wild caught Atlantic hake. Sweet mild and flaky ours are sustainably harvested off the coast of Southern New England. Battered and crisped with a sprinkle of flakes sea salt and a squeeze of fresh lemon. Served with hand cut russet fries, house made tarter sauce, and garlic mayonnaise.

Premium Sustainably Raised Salmon Fillet Lightly Seasoned and Gently Seared With Steamed Broccoli and Roasted Sweet Potatoes

Jumbo gulf shrimp, sautéed wild rice, basil, ginger, chili lime, and cilantro.

Mild flakey sweet and delicious hake is always harvested in the wild never farm raised and what we suggest to guests who are looking for a nice piece of mild fillet. Simply pan seared with premium olive oil grass fed herbal butter and served with honey roasted rainbow carrots and baby spinach salad.

Served with fresh rosemary (gf,v).

Carrots, cauliflower, and broccoli (df,gf,vg).

Lemon zest buttercream.

Maple five spice buttercream.

Vegan and gluten free chocolate cream pie-made with dark Belgian chocolate.