We dined at Stoneacre Pantry based on a recommendation from the proprietor of a local Inn. I was a little worried because the restaurant had not been open very long and because "Farm to Table" is one of those trendy culinary terms that is often over- or inaccurately used.
No worries, this is a true Farm to Table experience based on good local and seasonal ingredients.The menu is quite vegetable focused. I would have loved to see some beef and pork on the menu, but perhaps those could not be locally sourced.
The appetizers were yummy. My husband enjoyed the silky cauliflower soup, I loved the luscious chicken liver pate, scooping every last bit out of the jar with the good bread, and our son devoured the duck rillette.
Entrees were equally as good. My scallops were perfectly seared and the porcini(?) garnish was absolutely addictive. My son's veal was our least favorite dish (maybe they aren't so into the meat?) and my husband liked the smoked duck breast very much.The roasted potato side was very, very, yummy. If you've only ever eaten supermarket potatoes, you will be amazed at the flavor of these little gems.
Desserts were fine. I don't think they were at quite the same standard as the rest of the meal, but they were tasty. The yogurt panna cotta was the best of the three.
The rustic decor is maybe taken a little too far. Sitting on a barrel for an entire dinner is a bit tiresome. I don't need to drink water out of a jelly jar to get the connection to the farm. I'm mostly interested in the connection via the food, and that is very well expressed through the cooking. I would have preferred that the waitress just left our bottle of wine on the table rather than taking it away between pours. But these are minor hiccups.
It always comes back to the quality of the food, and the food at Stoneacre pantry is excellent.
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