July 31-August 2 Weekend Menu

Savory

Summer Melon and Prosciutto

Peacock cantaloupe, fresh Jones blueberries, Calabro mozzarella, and prosciutto dressed with olive oil, lemon juice, and a touch of honey. Suggested Pairing: Pinot Gris

Cowboy Caviar

Jones blueberries, black beans, sweet corn, crisp bell peppers, and cucumbers all tossed with fresh parsley. Finished with a cumin-honey vinaigrette for the perfect Summertime bite. Served with tortilla chips. Suggested Pairing: Rose Semi Sweet

Simply Cheese

Cabot Vermont cheddar and Vermont Creamery Chevre whipped with Jones strawberry sauce. Served alongside dried fruit and sesame lahvosh crackers. Gluten-free crackers available upon request. Suggested Pairing: Merlot or White Lotus

Charcuterie

Soppressata, Cabot Vermont cheddar and Muranda New York sundried tomato and cracked peppercorn cheddar. Served alongside olives, dried fruit and sesame lahvosh crackers. Gluten-free crackers available upon request. Suggested Pairing: Chardonnay or Cabernet Franc

Mezze Plate

Roasted red pepper and almond romesco served alongside Calabro mozzarella and pita. Suggested Pairing: Woodlands White

Green Goddess Hummus

Farm-made hummus with tahini featuring fresh basil, parsley, and chives. Served alongside corn tortilla chips and carrots. Suggested Pairing: Rosé of Cabernet Franc

Mediterranean Olives

Popcorn

Dried Fruit and Nut Mix

Wood-fired Pizza: Saturday's Only, while supplies last

Sweet

Double-Good Blueberry Pie

A Jones family recipe! Persal sized blueberry pie with graham cracker crust. Served with whipped cream. Suggested Pairing: Whimsical White

Blueberry Muffins

A farm favorite: three buttery muffins bursting with Jones blueberries. Suggested Pairing: Blueberry Bliss

Cheesecake

Personal Sized, farm-made cheesecake with a graham cracker crust, a dollop of farm-made jam and whip cream. Suggested Pairing: Strawberry Serenade