We aspire to provide community members with local and seasonal cuisine.
Chef Sarah Brewer will be serving Farm-2-Table Dinners in Kennet Sqaure, at Philter Coffee, this Season.
Dinners will be help every Third Thursday Starting in June and will feature food sourced from Brewer's Hideaway Farm; vegetarian and meat options are available.
BYOB. Reservations required : $40 per person
If you would like to make reservations please contact Philter Coffee at (610) 444-7687.
Menus based on predicted harvest, therefore are subject to change
Below are samples of our Menu:
Tavola: Pane (Any style of bread, made with our home grown wheat)
Homemade Buckwheat Honey Butter
Primi: Orecchiette with peas and tarragon scape Pesto
Entrée: Vegetarian-Roasted carrot, beet, and radish pie
Tunip mint Sauce.
Meat: Grilled Pork Chops, Dill carrot relish
Dessert: Blackberry Genoise
Tavola: Pane (Any style of bread made with our home grown wheat)
Herb Roasted Garlic
Primi: Buckwheat, red onion, olive oil, fresh basil, carrot
Entrée: Vegetarian: Smoked tomato Panna Cotta, toasted wheat berries, Marinated Zucchini
Meat: Roasted Lamb Leg, Baba Gnoush, rosemary sorbet, cayenne oat cracker
Desssert: Fresh Blueberry Pie, Rooibos Chai Peach custard.
Melon Salad, Balsamic reduction
Primi: Ravioli stuffed with Fennel and ricotta a robust tomato sauce.
Entrée: Vegetarian: Red Quinoa with caramelized onions, eggplant. Roasted Tomaotillio sauce and Swiss Chard Salad.
Meat: Grilled Espresso Chicken, Fennel Pico di gallo, Lemongrass cilantro Potato salad
Dessert: Plum custard, Sage Jelly, Walnut Praline
Tavola: Pane(any style of bread made with home grown wheat)
Crostini with Pate
Caramelized Onion jelly
Primi: Tagliatelle, Potato, Cavolo Nero, Alio (garlic), Olio, Anchovie
Entrée: Vegetarian: Fennel stuffed with Roasted Mushrooms, Arugala, tarragon vinaigrette
Meat:Grilled Ribeye steak Grilled Kale and Scallions, Pear Chutney
Dessert: Apple Pie
( 7 Course)
Tavola: Fennel Salad, Olive oil, Fresh Focaccia Bread.
Antipasta: Rutabaga Puree, Roasted Chestnuts, Radish Sprouts
Traditional Balsamic, Olive Oil.
Prima: Spinach Cappelletti, Chive and Chervil olive oil.
Secondo: Vegetarian: Parsnip Cake, Roasted Tatsoi, Red Cabbage, chicory Salad.
Meat: Herb Roast Piedmontese Beef, Melted Mustard Greens, Shaved Dikon Radish, herbed olive oil.
Zuppe: Broccoli & Celeriac Soup, Arugala Black Walnut pesto.
Formaggio: Parmigiano Reggiano, Seared Goat Cheese, Ricotta, North Star Apples, Pepper jelly.
Dolce: Pumpkin Tartlets, Italian Meringue, Elderberry sauce.