Menus

Bakers Dozen

$35
Croissants

Butter $3.50

Almond $3.50

Ham and cheese $3.50

Pain Au Chocolate $3.50

Walnut Roll $3.50

Cinnamon bun $3.50
Danish

Cheese $3.50

Seasonal Fruit $3.50

Pistachio $3.50

Raisin $3.50
Of the Day

Scones $3.50

Savories $3.50

Babka $3.50

Shack around back menu

New England style lobster-crab roll $28

Salt + vinegar chips, toasted brioche

Pulled bbq turkey Sammy $17

Martin’s sesame bun, salt + vinegar chips

Cold poached salmon $19

sweet corn, White bean salad,

little leaf greens

Farmer’s chopped salad $18

Lemon dressed greens, local vegetables

Toasted focaccia croutons

Shrimp or Tuna poke $24

Greens, red rice salad, avocado

Wakame, cucumber, kim chi, chili crisp

Spicy kewpie

Mediterranean nosh plate $19

Naan, hummus, giant white beans, white anchovies, marinated beets, dolmas, feta cheese, olives

Tin fish! $18

Smoked sardines, mackerel or branzino served with greens, pickles, peppadews, Dijon and buttered toast

New Format for Dinner at the Break Room
Starting July 2

Fridays - All Fridays in July we will be closed for private events.

Saturdays - Farm Dinners Return! Every Saturday will have a prix fixe menu of several courses highlighting produce & proteins from local farms. Two seatings- 5:00 PM and 7:00 PM. *Reservations Highly Encouraged* To make a reservation, give us a call at 413-346-4035.

Sunday & Monday - #ShackAroundBack. We'll be serving lobster rolls, poke bowls and more, and don't worry the bar is open with an awesome new cocktail list. serving from 2 PM - 4pm & 5-8 PM.

Farm dinner august 6, 2022

1st course

Grilled Street corn, lime, tajine, aged cheddar

2nd course

Chilled tomato soup, garden tapenade

Chive oil, crispy onions

Entrée

Lemon-thyme grilled chicken thighs

Beet hummus, grilled vegetable & porcini

Trumpet salad, crisp greens

Dessert

Chilled blueberry crisp, house granola, whipped cream

Farms that inspired this menu…samascott’s, altobellii’s hager’s farm, kitchen garden, Plainville farm, sfoglini pasta, farm well farm, riverland farm, little leaf farms

“Enjoy the fruits of their labor”, Brian

Adami, “Bosco di Gica,” Prosecco di Valdobbiadene Superiore Brut, Veneto, IT
Gaspard, “Bulles” Sparkling Rosé, Loire Valley, FR
Maison louis Latour, Chardonnay Bourgogne, FR
Villadoria, Roero Arneis, Piedmonte, IT
Domaine Celestin Blondeau, Pouilly-Fume, Loire Valley, FR
Forlorn Hope, “Queen of the Sierra Rorick,” Amber Sierra Foothills, CA
Château La Nerthe, Les Cassagnes Rosé, Côtes du Rhône, FR

Subject To Change Wine Co., “FKA!” Red Field Blend, Mendocino County, CA
Subject To Change Wine Co., "Lune Juice" Carbonic Zinfandel, Mendocino County, CA
Alvaro Bueno, Benaza Mencía, Monterrei, ES
Domaine de la Janasse, Côtes du Rhône Réserve Côtes du Rhône, FR
Le Grand Bougueteau, Chinon, FR
Alexander Valley Vineyards, cabernet sauvignon, Alexander valley, CA

Barrel-Aged Manhattan

Rye, Carpano Antica, House Blended Bitters
Old Cuban

Aged Rum, Fresh Lime, Bitters, Sparkling Wine, Mint
Whiskey Ginger Smash

Bourbon, Ginger Syrup, Lemon
White Negroni

Gin, Gentian Liqueur, Lillet Blanc
Sangria Bianca

Albariño, Immature Brandy, Fresh Fruit
Doxycycline

Chili Infused Tequila, Ancho Reyes, Mezcal, Fresh Lime

Menus

Pastries & Baked Delights

New Format for Dinner at the Break Room
Starting July 2

Sparkling & White Wine

Red Wine

Draft Beer

cocktails

Menus

Pastries & Baked Delights

New Format for Dinner at the Break RoomStarting July 2

Sparkling & White Wine

Red Wine

Draft Beer

cocktails

Email Signup

New Format for Dinner at the Break Room
Starting July 2