Jason Goodman’s New Menu at the Farmers’ Cabinet


Photo by Steve Legato

Photo by Steve Legato

Jason Goodman took the helm at The Farmers’ Cabinet just before Restaurant Week. Since then he’s expanded the menus for lunch and dinner.

Dinner | Lunch | Brunch

DINNER

Soup & Salad

Roasted Butternut Squash Soup – $8

pistachio oil, cracked black pepper

Heirloom Tomato & Cucumber Salad – $12

heirloom tomatoes, marinated cucumbers, micro greens

Field Greens – $8

shallots, chives, cabot cheddar crouton, broken lemon vinaigrette

Bibb Salad – $11

smoked tomato puree, green beans, bacon, local bleu cheese vinaigrette

Premeal

Bavarial Pretzel – $6

pear mustarda, whole grain mustard

Escargot – $10

whiskey butter, pork cracklins, orange zest

Duck Rillette – $10

apple, pear, & french breakfast radish salad, micro greens, toasted croutons

Chicken Liver Mousse – $11

crostinis, grain mustard, pickled shallots, vanilla & white balsamic gastrique

Torchon of Foie Gras – $16toasted brioche, house-made concord grape jam

Roasted Veal Marrow Bones – $8

sea salt, grilled bread

Jersey Coast Day – Boat Sea Scallops – $12

baby artichoke & pickled carrot salad

Stuffed Frog Legs – $11

pork shoulder, lemon creme fraiche

Entree (5pm – 11pm)

Carolina River Trout – $22

baby zucchini and starburst squash, roasted garlic, slivered shallots, tomato water, micro greens

Lancaster Roasted Chicken – $18

yukon gold purée, caramelized pearl onions, french beans and corn, roasted lemon-chicken jus

Rib Eye Steak “TWO” Ways – $26

roasted fingerling potatoes, baby carrots, beer & veal jus

Confit Duck Legs – $22

cranberry bean ragout, braised swiss chard, cherry-duck jus

Lamb Loin – $27

house merguez lamb sausage, pearl barley, squash puree, lamb jus

Local Pheasant Breast – $29

roasted sweet potato, black kale, toasted marcona almonds, confit leg, pheasant jus

LUNCH (11:30-2:30)

Soup & Salad

Roasted Butternut Squash Soup – $7

pistachio oil, cracked black pepper

Heirloom Tomato & Cucumber Salad – $9

heirloom tomatoes, marinated cucumbers, micro greens

Field Greens – $7

shallots, chives, cabot cheddar crouton, broken lemon vinaigrette

Bibb Salad – $8

smoked tomato puree, green beans, bacon, local bleu cheese vinaigrette

Premeal

Bavarial Pretzel – $6

pear mustarda, whole grain mustard

Escargot – $10

whiskey butter, pork cracklins, orange zest

Duck Rillette – $10

apple, pear, & french breakfast radish salad, micro greens, toasted croutons

Sandwich

Presented w/ house cut fries

Roasted Pork Shoulder – $12

blackberry bbq sauce, local cheddar, heirloom tomato, romaine hearts

Confit Chicken – $12

smoked bacon, caramelized onion, jalapeño mayo, avocado

Farmers’ Cabinet Burger – $13

white cheddar, caramelized onions, bacon {topper w/ a fried egg for $1}

Entree

Carolina River Trout – $12

baby zucchini and starburst squash, roasted garlic, slivered shallots, tomato water, micro greens

Lancaster Roasted Chicken – $13

yukon gold purée, caramelized pearl onions, french beans and corn, roasted lemon-chicken jus

Confit Duck Leg – $14

cranberry bean ragout, braised swiss chard, cherry-duck jus

7oz Rib Eye Steak – $15

roasted fingerling potatoes, baby carrots, beer & veal jus

BRUNCH (11:30 – 9pm Saturday)

All Brunch Day

Omlette – $10

hen of the woods mushrooms, goat cheese, chives, w/ breakfast potatoes

Pancakes – $12

fig compote, whipped cream, vermont maple syrup

Farm Grits – $11

white cheddar, seared scrapple

Poached Eggs – $14

duck confit, english muffin, duck hollandaise, w/ breakfast potatoes

French Toast – $12

bananas, blueberries, maple cream

Steak & Eggs – $16

6oz filet, 2 eggs any style, bacon, w/ breakfast potatoes

Sides – $5

bacon, sausage, yogurt & fresh fruit, breakfast poratoes, toasted baguette

Soup & Salads

Roasted Corn Soup – $7

parsley cream, roasted corn salad

Heirloom Tomato & Cucumber Salad – $9

heirloom tomatoes, marinated cucumbers, micro greens

Field Greens – $7

shallots, chives, cabot cheddar crouton, broken lemon vinaigrette

Bibb Salad – $8

smoked tomato puree, green beans, bacon, local bleu cheese vinaigrette

Premeal

Bavarian Pretzel – $6

pear mustarda, whole grain mustard

Escargot – $10

whiskey butter, pork cracklins, orange zest

Duck Rillette – $10

apple, pear, & french breakfast radish salad, micro greens, toasted croutons

Sandwich

Presented w/ house cut fries

Roasted Pork Shoulder – $12

blackberry bbq sauce, local cheddar, heirloom tomato, romaine hearts

Confit Chicken – $12

smoked bacon, caramelized onion, jalapeño mayo, avocado

Farmers’ Cabinet Burger – $13

white cheddar, caramelized onions, bacon {topped w/ a fried egg for $1}

Entree

Carolina River Trout – $12

baby zucchini and starburst squash, roasted garlic, slivered shallots, tomato water, micro greens

Lancaster Roasted Chicken – $13

yukon gold purée, caramelized pearl onions, french beans and corn, roasted lemon-chicken jus

7oz Ribeye Steak – $15

roasted fingerling potatoes, baby carrots, beer & veal jus

Farmers’ Cabinet [Official Site]