The menus, which appear below, are merely outlines and are subject to change depending upon interest and food availability.

In addition, as the name Field to Fork suggests, great emphasis will be placed upon purchasing and using seasonal, small scale, locally produced foods when feasible. Massachusetts, and New England as a whole, is home to many great farmers and artisanal food producers, and Field to Fork takes full advantage of the wonderful things that these people create.


Mediterranean Menu 

■ Eggplant Stuffed with Ricotta and Pecorino cheeses, Raisins, Toasted Walnuts and Fresh Thyme

■ Fresh Egg Pasta Tossed with a Roasted Pumpkin, Roasted Tomato and Fresh Sage Sauce

■ Rosemary Encrusted Seared Beef Served with Honey and Red Vinegar Carmelized Red Onions

■ Black Tea and Honey Steeped Dried Figs Stuffed with Blue Cheese and Toasted Walnuts


North African Menu

■ Khoobz (Flatbread)

■ Taktouka Salad (A tomato and roasted green pepper salad)

■ Zalouk Salad (A cooked eggplant and tomato salad)

■ Roasted Carrots with Preserved Lemon and Urfa Pepper

■ Chicken, Caramelized Onion and Caramelized Pumpkin Tagine



■ Roasted Pumpkin Soup with Black Pepper Croutons

■ Wild Rice and Corn Fritters Drizzled with a Tangy Tarragon Vinegar Sauce

■ Corn, Kidney Bean and Roasted Poblano Pepper Salad with Lime Juice and Cilantro

■ Dry Rubbed Local White Fish Prepared in Veracruz Style: Simmered with Tomatoes, Olives and Capers

■ Mexican Hot Chocolate (featuring the beautiful chocolate from Taza Chocolate of Somerville, MA)


South Asian Menu

■ Cumin Seed Chapatis Served with Smoked Eggplant

■ Pan Fried Okra Tossed with Coconut and Green Mango

■ Mung Dal with Spinach

■ Aromatic and Fluffy Basmati Rice Scented with Cumin and Fennel Seeds

■ Nepali Style Curried Chicken

■ Cardamom Scented Ladoo


Breakfast-for-Dinner Menu

■ Poached Pear and Chevre Stuffed French Toast

■ Brunois Root Vegetable Hashbrowns (Carrots, Parsnips, Potatoes and Beets)

■ Busecca Matta (Omelette-disguised-as-pasta dish)

■ Pork Sausage, Toasted Walnut, Blue Cheese and Mesclun Omelette

■ Orange Granita with Fresh Mint


Pizza Party Menu for Kids

Field to Fork also offers a special pizza making party for groups of kids: perfect for a birthday party! Chef Ryan will bring the dough (and recipes), and he’ll work with the kids to make pizzas with various exciting and tasty toppings. It’s fun, interactive and healthy.