You know how in the summer you hear people say, "It's too hot to cook?"

I agree. That's why you should come to the Red Hen.

This menu has "refreshing" written all over it.


Creamy Sweet Corn Soup 8

spicy fennel & cucumber chow chow, chives

Local Roasted & Raw Baby Beet Salad 10

fresh goat cheese, marjoram, arugula, almonds, truffle honey vinaigrette

‘Stonehouse Farms’ Field Green Salad 8

shaved fennel, cucumbers, herbs, flowers, coriander vinaigrette

‘Stonehouse’ and ‘Fox Ridge’ Farms Heirloom Tomato & Melon Salad 10

buffalo mozzarella, basil


House Made Spaetzle Pasta & Sunny Side Up ‘Red Hen’ Egg 20

sweet corn, pole beans, oyster mushrooms, tomatoes, ricotta, anise hyssop

Pan Seared Local Lamb Meatballs 23

cracked wheat salad, curried eggplant, cucumbers, tomatoes, watercress, pickled turnips

Rosemary and Garlic Grilled ‘Buffalo Creek’ Pork Blade Steak 24

panzanella of squash, beans, tomatoes, fennel, stone fruits, and herbs

Caramelized Georges Bay Sea Scallops 25

summer corn succotash, confit new potatoes, chorizo, purslane, lemon emulsion

Grilled ‘Buffalo Creek’ Short Rib Paillard 25

roasted new potatoes, summer vegetable ragout, basil flowers, thyme, balsamic molasses


Cherry Tart 8

shortbread, amaretto cream, chocolate sauce, whipped cream

Lemon Verbena Crème Brûlée 8

fresh fruit, made with our ‘Red Hen’ eggs

Belgian Chocolate Bete Noire 8

fresh berries, chocolate ganache, whipped cream

Rose Geranium Panna Cotta 8

Lemon curd, fresh fruit, toasted almonds

Bread and Butter Pudding 8

salted caramel, whipped cream, toasted pecans, fresh fruit

Our menu changes daily to incorporate the freshest, seasonal, and local ingredients.