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The Barn - Kitchen

In House Scratch Kitchen  +  Organic Farm to Table Ingredients  +  Artisan Culture
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Brunch Menu

Friday to Monday 8am-1pm

BREAKY SANDO

fried local egg, calabrian aioli, Well Rooted pork sausage patty, braised greens, cheese, house made seeded bun 

13

+3 sub or add mushrooms

BARN BREAKFAST

two local eggs, smashed fingerlings, Well Rooted pork sausage patty

10

FRITTATA

fingerling potato, broccolini, delicata, onion, egg, cheese, herbs, romesco (almonds), side chicories and toast(can be GF & DF on request)

12

SHAKSHUKA 

stewed tomato, polenta, egg, braised greens, ricotta salata, house made toast (can be made GF) 

12

SWEET TOAST 

house made brioche with whipped house ricotta, apple butter, honey, sumac

7

SAVORY TOAST 

Miso-pumpkin puree with roasted shoyu chanterelles, togarashi-(japanese spice blend, mildly spicy), chives

7

BEIGNETS

four pieces with powdered sugar, apple butter, creme anglaise

9

SIDES 

fingerling potatoes  5

Well Rooted pork sausage patty  4

braised greens  3

local egg  3

mushrooms  3

house made toast  3

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Dinner Menu

7 days a week 4-8pm

BURGER

BARN BURGER

North 44 Farm 1/3 lb beef patty, deLux sauce, cheddar, pickles, onions, on our house made seeded bun 

15

+3 add bacon / ask for grilled onions

THRICE COOKED FRIES

thick matchstick fries made with NW potatoes, served with fry sauce, Mama Lil's peppers

7

SALAD

CHICORY CEASAR 

black garlic ceasar, chicories, herby breadcrumbs, spanish anchovies, parmigiano

12

PASTA

KABOCHA SQUASH & RICOTTA GNOCCHI

hazelnuts, herbs, parmigiano

16

We enjoy everything local has to offer and farm to table is a way of life inside the Barn Kitchen. Our menu changes regularly with the farms around us and our chefs inspirations from around the world.  This space also serves as our daily prep kitchen, in-house bakery and creative R&D space.

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