The Restaurant
we are temporarily closed
Thursday, June 9, open until 8 PM
Monday
Closed
Tuesday
Closed
Wednesday
Closed
Thursday
closed
Friday
closed
Saturday
closed
Sunday
CLOSED
we are temporarily closed
Past Entrées

Handmade pumpkin sage ravioli filled with pureed pumpkin & creamy quark cheese. Tossed in a pumpkin sage cream sauce.
Choice of Peterson’s Craftsman Meats 6-ounce tenderloin or 10-ounce ribeye. Ask your server about tonight’s preparation.
Brined & grilled 10-ounce bone-in chop from Roosterhaven, served over creamy mashed potatoes with seasonal roasted vegetables. Topped with a sweet & savory apple chutney, & fried leeks.
Our kitchen, unfortunately, is not open at this time. Thank you for your understanding.
Farm Table Restaurant
Farm Table Restaurant, located in downtown Amery, works to bring local farm produce and proteins direct to consumers. As the tangible output of farmers who build soil health and respond to each season, Farm Table offers a unique experience on each plate — every day, week and month. Our menu is the living expression of an incipient food culture — from Cosmic Wheel Creamery Cheese to Blackbrook Farm baby spinach to Cylon Rolling Acres goat.
We work with what comes in off the land, knowing it is grown here, in living soil, true to the season, and that we all benefit when a community can feed itself well. Visit us soon and learn more about how soil, seasonality and craft cooking make a difference. And cheers on that.
Farm Table's Commitment to Local Food
Delicious and healthy food comes from living, well-mineralized soil. Farm Table purchases from small farms that utilize sound ecological practices, including USDA Organic certification whenever possible. We do not serve food from genetically modified seed (GMOs). Our selection criteria prioritizes local and organic food first; small regional organic farms second; distant organic food third. We aspire to a menu that is free from industrial chemicals, rich in vitamins, minerals, and enzymes, sourced fresh from local farms, bearing the USDA Organic label. Farm Table Restaurant is working toward a sourcing system that purchases 70% or more of its ingredients locally during peak season. We also preserve produce in summer, pickling and freezing, for use as winter menu items. Local farms keep traditional storage crops — cabbage, carrots, potatoes, onions and winter squash — cellared, helping Farm Table pursue its goal of serving local foods all year round.
