Most of the ingredients for chef and farmer Dominic Labelle’s casual, vegetable-forward, farmhouse restaurant are grown on-site, but local producers also supply various artisanally raised proteins. Think braised veal short ribs with wood-oven-charred cabbage, aged beef fat and pickled elderberries; or, for dessert, choux pastry with sweet woodruff, chocolate ganache and caramelized parsnip crème anglaise. The short wine list is all natural and mostly local.