At his farmhouse restaurant, chef (and farmer) Dominic Labelle works close to the land, with a menu that shifts constantly with the farm’s expanding harvests. Most ingredients are grown on-site, with select proteins sourced from nearby producers. Dishes highlight that ethos. Pastured duck (from the farm) sees Romanesco squash and red pepper hollandaise. For dessert, spelt tartlet with fruit, sweet woodruff and olive oil. The wine list moves in a natural and local direction.