B RICK F ARM C HARCUTERIE AND C HICKEN L IVER M OUSSE 16 House Made Pickle, Fruit Preserve, Red Wine Mustard, Crostini A RTISANAL C HEESE P LATE 16 Preserve, Honeycomb, Crostini GF E MPANADAS 15 Seasonally Inspired R OASTED G ARLIC H UMMUS 8 Soom Tahini, Pine Nut, Crostini, Olive GF C OUNTRY P OTATO S OUP 11 Mushroom Duxelle, Creme Fraiche, Crispy Shallot GF S PRING G ARLIC C HICKPEA F RITTER 10 Wood Grilled Broccoli, Gribiche, Charred Red Onion Jam S TRAWBERRY C ORNBREAD 12 S ALAD Watercress, Arugula, Balsamic Vinaigrette, Pinenuts T USCAN K ALE AND S ALANOVA C AESAR 9 House Made Croutons, Parmesan, Caesar Dressing GF C ONFIT OF W OOD L OT P ORK 14 Morel Mushroom, Charred Scallion, Popcorn Espuma, Sunchoke Chip, Cherry Jam GF D EVILED E GG & A SPARAGUS S ALAD 12 Watercress, Toasted Almond, Parmesan, Meyer Lemon Vinaigrette GF 64 ˚ D UCK E GG 12 Spring Pea Soup, Berkshire Bacon, Creme Fraiche GF D OUBLE B ROOK F ARM B ERKSHIRE P ORK S CHNITZEL 28 Cabbage, Fried Egg, Apple Mustard, Apple Cider Jus W OOD F IRED , H ONEY G LAZED B ERKSHIRE P ORK 30 Corn Puree, Roasted Squash, English Pea, Porcini Mushroom, Cherry Gastrique GF W OOD F IRED 100% G RASS F ED S TEAK Chimichurri Fingerling Potato, Carrot, Roasted Maitake, Salsa Verde, Bordelaise GF M ARKET C UT 52 T AVERN C UT 29 T HAI T OFU (VEGAN) 19 Blue Moon Acres Rice, Fava Bean, Turnip, Roasted Radish, Peanut, Scallion, Cilantro GF H ARISSA R OASTED D OUBLE B ROOK C HICKEN 26 Mashed Sweet Potato, Pistachio, Carrot, Brown Butter Vinaigrette, Bloomed Raisin GF P OINT P LEASANT S CALLOPS 33 Ryeberry, Fava Bean, Spring Pea, Rhubarb Gastrique, Beurre Noisette GF P OTATO G NOCCHI 21 Farm Egg, Wild Mushroom, Carrot, Minted Pea Puree, Sweet Vermouth Nage 100% G RASS F ED B URGER 16 Bacon Jam, Cheddar, Garlic Aioli, Hand Cut Fries F ARM E GG +1.5 GF P EKIN D UCK C ASSOULET 28 Confit Duck Leg, Duck Egg, Duck Andouille Sausage, Carrot, Turnip, Fingerling Potato GF Executive Chef: Max Hosey Sous Chef: Jason Freed GF - Gluten Free or can be prepared Gluten Free CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, OR EGG MAY INCREASE YOUR RISK FOR FOOD-BORNE ILLNESS to share large PLATES CHEF'S TASTING MENU 6 C OURSES 79 PER PERSON Chef's daily tasting menu will feature fresh, interesting, and always local ingredients that are representative of the season. A wine pairing by one of our sommeliers is available. Wine Pairing 50 Premium Wine Pairing 100 Our Story EST. 2015 Week of June 18, 2019 Welcome to Brick Farm Tavern on Double Brook Farm. Our pigs, sheep, ducks, chickens and turkeys are born and raised right here in Hopewell, NJ on 800 acres of grass pasture. Our 100% grass fed beef is raised on Thistle Creek Farm in Tyrone, Pennsylvania. Our pigs, chickens, ducks and turkeys supplement their foraged diet with a locally grown, GMO free, feed of corn, soybeans, flax, alfalfa and minerals. We have worked hard to develop solid bonds with our local farmers, fishermen, and artisans whose passion is evident in the quality of their products we offer. Brick Farm Tavern is also the unofficial taproom for Troon Brewery, and informal tasting room for Sourland Mountain Spirits. The brewery and distill - ery are located right here on our property. SMALL PLATES