We've put together a completely new curriculum for 2008! Look for classes on single ingredients, wine & beer, and classes from special guest instructors- beekeepers to butchers,coffee roasters to chocolatiers and of course our cheesemongers. See our latest updates here.

We deliver hot cheese news to you about once a week. You privacy comes first, your right to know all things Farmstead close behind! Email:

LA LAITERIE AT FARMSTEAD

La Laiterie was born in May of 2006, created by Chefs Matt and Kate Jennings. La Laiterie offers honest, seasonal, handmade food. We serve seasonal influenced bistro-style cuisine, in an intimate yet contemporary atmosphere inspired by our travels over-seas and the cafes, trattorias, enotecas, bodegas & wine bars we have discovered in these travels.

Set against the backdrop of the restaurant that Matt and Kate designed, the simple and rustic cuisine is set aglow from the hanging, hand-made rust colored paper lights, and is framed by our use of natural elements including reclaimed barn wood and windows, forged iron and Vermont soapstone.

Our food is an extension of the New England region, and we offer dilligently sourced, well constructed menu items with comfort, warmth and a mosaic of flavors, without all the pretense. Our service is informal, yet refined, edcuating and engaging.

Great food starts with great ingredients. La Laiterie prides itself on the freshness and quality of the ingredients, of which as many as possible are purchased locally from sustainable farms & food producers throughout the seasons. As seasonality plays a crucial role in our menu development, you will find our menu changes quite often, reflecting the nuances and spirit of the season. The menu at La Laiterie is constantly evolving, allowing us to bring new and interesting, locallysourced food and artisan libations to our New England customer base. Please keep in mind that the menus on our website are merely examples, as we have been known to change our menu even daily.

Seasonal Menu SampleS:

Fall:

chickpea, bacon & chili soup with sour cream
wig-wam ham wrapped dates, sourwood honey, whipped ricotta
late season tomato, tarragon, brebis fraiche & cos lettuce salad with sherry vinegar
squash, citrus & frisee salad & arruda’s farm creamy feta dressing
herb roasted dorade royale, parsnip & farro, parsley salsa verde
black pepper pappardelle, smoked trumpet mushrooms, boudin blanc, chef’s butter
crispy cornmeal sweetbreads, spiced lentils, roasted cashews & golden raisins
roasted lamb chump, buttermilk, pumpkin & parmesan puree, garlic wilted greens
pumpkin & chevre cheesecake with graham cracker crust & black pepper ice cream

    
Winter:
black pudding, pancetta & poached egg salad with cardamom-sesame crutons
flank for two: grilled, marinated flank steak, cippoline onion & radicchio, egg yolk ravioli & truffled celeriac
crispy poulet de bresse, trotter and yukon potato torta, natural juices with herbs
grilled day boat scallops, lemon confit, kenyon’s corn muffin, vanilla beurre blanc
cast iron seared wild boar belly, cepe & leek risotto, armagnac prune relish
slow cooked fennel terrine, golden beets, blood orange, mascarpone & warm baby spinach salad
chocolate, whisky & currant cake with soft whipped cream
‘deep dish’ sweet potato pie with marshmallow & turbinado sugar      

© 2008, Farmstead Inc. Click here to email us. We love cheese!