1. 2012 LOCAL HERO RESTAURANT DAYS
Tuesday and Wednesday, August 21​st​
and 22​nd​
, 2012
During Restaurant Days, participating restaurants will highlight dishes featuring locally
grown products. Show your support for local agriculture and great food by dining out at
one of the 44 participating Local Hero restaurants. Below is a sampling of menu
selections you’ll find when you do!*
Amherst
30 Boltwood ● Pork Shoulder​: Simple Gifts Farm's pork shoulder
accompanied by Old Friends Farm's local greens, Twin
Oaks' red thumb potatoes, and Atlas Farm's red Russian
kale.
Black Sheep Deli ● Strawberry fruit tarts​made with local berries.
Chez Albert ● Simple Gifts Farm ​Pork Confit​with Round Hill Farm
Orchard Peaches and Swiss Chard from Kitchen Garden
● Bluefish​with Romesco and Zucchini Galette
● Corn Soup ​with Maine Lobster Boulette
*Every dish incorporates local ingredients!
GoBerry ● Original ​frozen yogurt with local fruit toppings ​made
with Sidehill Farm yogurt and Mapleline Farm milk.
Lone Wolf ● Buttermilk Pancakes​all made with eggs from Diemand
Farm, milk from Mapleline Farm, and Maple Syrup from
North Hadley Sugar.
Arise Farm to Table
Pub and Pizzeria
● Just Peachy Pizza​: seared Misty Knolls chicken breast,
fire roasted Round Hill Orchard peach coulis, VT Cheese
Co chèvre, grilled Red Fire Farm red onion, Maplebrook
Farm mozzarella and Arise Gardens sage crème fraîche
Wheatberry Bakery &
Caf​é
Breakfast Menu​(served all day)
● Patti's Jam & Toast​: Patti’s Cheshire Garden organic
jams are the most amazing you’ll ever taste. Jam du
jour and Chase Hill cheese (Warwick, MA), on our organic
Country French buttered toast.
● Herb Tartine​: A pasture-raised egg from Red Fire Farm
with chevre from Vermont Butter & Cheese Co. and fresh
Wheatberry Farm herbs on a piece of our Country French
buttered toast.
● The Rooster​: Two scrambled pasture-raised eggs from

2. Red Fire Farm (Granby,MA) with local pork breakfast
sausage from Chestnut Farms (Hardwick,MA) and our
Organic Country French buttered toast.
Lunch Menu
● Pastured Pig​: Chestnut Farms pasture-raised pork, our
homemade organic garlic scape pesto and pickled onions,
grilled on our organic Country French bread.
● Scape Chase​: Organic Chase Hill Farm cheese (MA) and
our homemade organic garlic scape pesto, grilled to
perfection on our organic Country French bread.
● Bodacious Beet Tartine​: Red Fire Farm (MA) roasted
organic beets, house pickled onions, organic Chase Hill
Farm cheese (MA), on our organic Country French bread.
● Holy Heifer​: Chestnut Farms brisket (MA) with organic
Chase Hill Farm cheese and Real Pickles organic
sauerkraut, grilled on our Country French bread.
Belchertown
Roadhouse Caf​é ● "​Summer Scrambler​": Local organic vegetable
scramble with – Kohlrabi, Sweet Onion, Yellow Summer
Squash, Zucchini, Thai Basil – and Muenster Cheese,
served with Crispy Home-fries plus a piece of
lemon-raspberry coffeecake.
○ Featured Farms:​Solid Ground Farm and Farmacy
Gardens (Belchertown)
Bernardston
The Farm Table at
Kringle
● Heirloom Tomato and Burrata Mozzarella Salad​with
Native Amherst grown arugula, fresh basil leaves from
our own Juggler Meadow Farm in Amherst, Burrata
Mozzerella with crème freche center from Maplebrook
Farm, heirloom tomatoes from Dancing Bear Farms in
Bernardston, sun gold tomatoes from Juggler Meadow
Farm, Extra Virgin Olive Oil and Aged Balsamic Vinegar
Easthampton
Apollo Grill ● Caprese Salad​: Heirloom tomatoes from Mountain View
Farm, trio of basil (lemon, italian and opal) from
Mountain View Farm, balsamic vinegar, extra-virgin olive
oil, and fresh milk mozzarella.
Florence
Cup and Top Caf​é ● Frittata ​with local eggs, Mapleline Farms milk,
Mycoterra mushrooms, Intervale Farm kale, tomatoes
and onions.

3. ● Homemade peach cobbler​with fresh peaches from
Round Hill Orchards, served with Mapleline Farm
whipped cream or Bart's Ice Cream.
Great Wall Restaurant ● Corn cake​stuffed with pork and shrimp with corn from
Hatfield
● Lamb special ​with spring onions from Chung Farm
● Fried rice​with local lettuce and spring onions from
Chung Farm
Side Street Caf​é All produce sourced from Golonka Farm in Whately
Appetizer
● Sungold Tomato Bruschetta​with fresh garlic, basil
and extra virgin olive oil. Served with grilled ciabatta
bread and Goat Rising Farm cheese.
Entrée
● Roasted Sweet Corn Risotto​and Summer greens
with truffle vinaigrette.
Gill
Gill Tavern Wednesday:
● Corn chowder​with corn from the Kitchen Garden;
● Cold Spring Farm (Gill) ​T-Bone steak​with a fresh herb
infused glacé (rosemary, parsley, tarragon, chervil,
chives), served with Girard's Valley View Farm (Gill)
roasted garlic green beans and whipped potatoes.
● Warm local ​peach and blackberry crisp​(made with
Four Star Farm flour), served with Snow's vanilla Ice
cream (Greenfield).
The Night Kitchen ● Grass fed organic burger​with caramelized onions,
local smoked bacon, garlic aioli and locally baked spelt
grain roll.
Wagon Wheel
Restaurant
● Homemade Clarkdale Farm ​peach ice cream
● Sidehill Farm ​blueberry yogurt Popsicles
● Goat Kibbeh Sandwich​: A Lebanese style meatball
sandwich on pita bread with hummus, tabbouleh, fresh
vegetables and tatziki sauce. Featuring local products
from Frizzell Hill Farm, The Kitchen Garden and Sidehill
Farm.
Greenfield
Hope and Olive ● TBD
Magpie ● TBD

4. Taylor’s Tavern &
Restaurant
Local Hero Menu​:
● Bostrom Dog​: A grilled hot dog (Bostrom Farm) topped
with hot pepper relish (hot peppers-Bars Farm) served
with cucumber salad (Bars Farm).
● All around Local​: Grass fed Black Angus burger
(Foxbard Farm) cooked to your liking topped with local
cheddar (Chase Hill Farm), lettuce and tomato (Bars
Farm) served with sautéed zucchini (Bars Farm).
● Garden Wrap​: Sprouts (Gill Greenery), tomato,
peppers, cucumbers, lettuce (Bars Farm), cheddar
(Chase Hill Farm), and avocado finished with hot pepper
(Bars Farm) aioli served with choice of side.
● Not-Cho Average Nacho​: Pita triangles topped with
fresh hot peppers (Bars Farm) and a blend of cheddar
and farmstead (Chase Hill) served with fresh homemade
salsa (Bars Farm) and sour cream.
● Gluten Free Garden pizza​: Gluten free dough topped
with red sauce, zucchini, tomatoes, peppers, onions,
mushrooms, garlic mozzarella and farmstead.
● We also feature local ingredients on our Lunch, Dinner
and Breakfast menu!
The People’s Pint ● The Squealer​: a Shelburne grass-fed beef &
house-made bacon burger, served on a toasted bun with
chipotle mayonnaise and a fresh sliced Hadley tomato
● Special Ploughman​: Short for ploughman's lunch, our
cheese board mimics what a farmer may take with him
or her to the field. We offer a locally produced cheese,
house-made scone, seasonal fruit, pickles produced by
Real Pickles and house-candied nuts. A delicious
beginning to any meal or a meal itself.
Hadley
Esselon Caf​é Breakfast
● Local Benedict​: Two poached eggs served on grilled
local tomato and braised rainbow chard topped with a
basil sage hollandaise. Served with a side salad.
○ Featured Farms​: Next Barn Over (Hadley, MA),
Dave's Natural Garden (Granby, MA), and Maple
Valley Creamery (Hadley, MA.)
Dinner
● Local Salad Appetizer​: Grilled raddichio, sweet melon,
in a local IPA strawberry vinaigrette dressing.
○ Featured Farms​: Next Barn Over, Red Fire Farm
(Granby, MA), and Lefty's Brewing Company
(Greenfield, MA).
● Esselon roasted espresso rubbed steak​with a
tomato jam, potato fennel turnip mash, and a rainbow

5. beet carrot slaw.
○ Featured Farms​: Sunny Brook Farm (Hadley, MA),
and Next Barn Over.
Holyoke
Eighty Jarvis
Restaurant and Bar
● Pan-seared Cape Cod scallops​with creamed
Sapowski's corn, grilled Sapowski's corn, roasted Red
Fire Farms poblano peppers and Westfield Farms chevre,
and Farmacy Gardens green onions with a house made
bacon brown butter sauce.
Longmeadow
3hree Cafe TBD
Northampton
Bistro Les Gras ● All dishes are local and in season! (​menu changes often​)
Eastside Grill ● Braised Brisket Ragout​: Chicoine Farm grass-fed
brisket, slow braised and served in its own gravy, with
Eastside’s roof top basil and Running Fox Farm’s garlic.
Served with Four Corner Farms zucchini pappardelle.
● Butternut squash raviolis ​with butternut squash from
Boisvert Farms. Hadley asparagus.
● All of our Herbs are grown on our roof top and we get
local produce daily from the farmers who sell their
products directly to us (they actually come in and sell to
the restaurant!)
Fitzwilly’s ● Panzanella Salad​with fresh native tomatoes,
house-made croutons, fresh mozzarella, local basil, local
greens, red onion, crispy prosciutto, and balsamic
vinaigrette.
GoBerry ● Original ​frozen yogurt with blueberries​made with
Sidehill Farm yogurt and Mapleline Farm milk, and
topped with fresh Spatcher Farm blueberries.
Hungry Ghost Bread Tuesday
● Trinity Loaf​made with whole wheat, triticale, spelt
from four Star Farm
● Annadama Bread​made with corn flour from four Star
Farm
● Spelt Bread made with spelt from four Star Farm
Tuesday and Wednesday
● 8 Grain bread​made with whole wheat from four Star
Farm in Northfield
● Classic cracker​s made with whole wheat or spelt from

6. Four Star Farm
● Buttermilk Biscuits​made with Bravo flour from Four
Star Farm
● Pizza: ​Summer vegetable (Red Fire Farm) w/ goat
cheese from Sanga Farm
Jake’s ● Roasted Pork and Grilled Squash Benedict​: Herb
Roasted Pork Tenderloin (Austin Brothers), Grilled
Zucchini and Summer Squash (Jason Shea Farm),
layered on an English muffin, with two poached eggs
(The Country Hen) with a roasted tomato and garlic
hollandaise, served with dressed greens(Old Friends
Farm)
Local ● Chicoine Family Farm grass-fed burger​topped with
crumbled blue cheese, green chillies and buffalo sauce
served with a side of Szawlowski Farm French fries.
Northampton
Brewery
● Joe’s Summer Salad​: Salad greens, cherry tomatoes,
purple basil and cucumbers, all fresh from the Brewery's
farm, Joe's Farm in Williamsburg.
Paul & Elizabeth’s ● Old Friends Farm ​salad​greens with local black beans,
feta, onions, roasted corn, and sun gold tomatoes, with a
cilantro-citrus vinaigrette served with homemade
foccacia.
Roberto’s ● Grass-fed ​beef burger​from Chicoine Farm with fresh
local vegetables
● "Local" pizza​made with the above hamburger from
Chicoine farm, local caramelized onions and Goat Cheese
from Sangha Farm.
● "Local” green pizza​featuring a medley of local
chopped kale, chard, spinach and garlic, smothered in
mozzarella and feta cheese.
Sam’s Pizzeria and
Cafe
Sam's Sweet Peach "Pie"​: Our homemade pizza crust
brushed with butter and dusted with cinnamon sugar
topped with Apex Orchards fresh sliced Peaches. Served
with fresh Mapleline Farm whipped cream.
Spoleto Group ● Deconstructed Lasagna​: Fresh egg pasta, Austin
Brothers pork ragu, braised short rib, housemade ricotta,
grana padano, and torn basil.
● Gnocchi con Fungi​: Housemade potato (from
Szawlowski farms) gnocchi tossed with oyster and
shitake mushrooms, guanciale, shallots, EVOO, fresh
lemon, percorino romano, topped with a poached
Feather Ridge Farm egg.

7. Sylvester’s ● Breakfast: fresh local berries on our delicious ​waffles
and pancakes​.
● Local grass-fed ​beef burger​from Chicoine Farm with
local goat cheese from Sangha Farm served with locally
grown corn on the cob.
● Gazpacho​made with local tomatoes, vegetables and
herbs.
Woodstar Caf​é ● Peach-Sunflower Muffins​with ingredients locally
sourced through Squash, Inc. Milk from Mapleline Farm.
South Deerfield
Chandler’s Restaurant ● T​he Kitchen Garden's stuffed squash blossoms​:
Filled with Sangha Farm Goat Rising Chevre and The
Bars Farm heirloom tomato tabbouleh.
● Roast Chicken​with Cold Spring Orchards Peaches and
sauternes
El Jardin Bakery ● The Local Wheat-berry​: Special Saturday special loaf
made with local whole wheat-berry grain
Hillside Pizza ● Margharita Pizza​: fresh local organic tomatoes, organic
basil, fresh mozzarella with our Hillside Farm organic
tomato sauce.
Monarchs Restaurant ● TBD
Sunderland
Blue Heron Restaurant ● Fried Corn on the cob​from Smiarowski Farm with
goat cheese and a cumin lime Butter
● Tomato pie​on baby greens
● Peach polenta cake​with corn ice cream
● Foxbard Farm beef for ​Oyster & Burger Night
BridgeSide Grille ● Heirloom Salad​: Heirloom tomato, fresh mozzarella,
onions, fresh basil leaves, EVOO, balsamic vinegar, and
crostini bread.
● For dessert, local ​Peach cobbler
*We source as much local as possible!
Bub’s BBQ ● Fresh ​cucumber salad​with diced tomatoes and onion,
with a mustard vinaigrette marinate and fresh basil.
Turners Falls
Ristorante DiPaolo ● Grilled Clarkdale peach and mozzarella salad ​with
grown basil.

8. West Springfield
Bottega Cucina ● TBD
Lattitude Restaurant ● Grilled Nantucket Striped Bass​: Red & yellow
tomatoes, basil, shaved fennel, red potatoes, peach
balsamic glaze
S&P Deli ● TBD
Whately
The Whately Inn ● Cucumber Salad​: Pickling cukes from Golanka's Farm
and buttermilk from Mapleline Farm.
*These menu items are subject to change and are up to the discretion of the restaurant*
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