Due to the drop in temperature we will ending brunches for this year.

Thank you for a wonderful season,
Joan & Kyle

"Eating a delicious salad while gazing at its fields of origin feels right – indulgently right, making peace with Nature right"
A huge thank you to Know Where Your Food Comes From and Byron Nilsson for writing such a great article on our dinners :
The Full Article Can Be Found Here
​

WHAT YOU MIGHT WANT TO KNOW:

• ​The majority of our ingredients are grown where you will be dining, on Lansing Farm.
• We have one dinner seating at 7PM on Saturday nights, and an al a carte brunch on Sunday's, from 10AM until 2PM. ​
• As we only have limited seats per evening, we ask you to please reserve in advance for the dinners. We will accept day-of reservations, on a first call/availability basis.
• Our dinner menu changes each week, and will be posted the Monday prior to the dinner date.
• Each course of the dinner is served and explained by one of the two chefs. Mostly because they love both food and talking.
• The dinners begin with hors d’oeuvres at 7PM, but we welcome guests to arrive fifteen minutes early, to ask questions and have a chance to enjoy the farm.
• Dinners are plated, with the exception of a family style cheese course, and served at our community farm table.
• Our dinners are BYOB
• Please let us know of any allergies or preferences when reserving.​
• Dinners are $65 per person
• We are open to catering and hosting events on and off the farm, so send us an email at farmfieldnotes@gmail.com
• All dinners are prepaid online through tock at time of reservation, but if you would prefer to pay cash the evening of the dinner, please send us an email.​

RESERVATIONS

THIS WEEKS MENU

COME CHECK US OUT AT THE
TROY WATERFRONT FARMERS MARKET
SATURDAYS 9AM-2PM
Monument Square on River St. Troy, NY

Learning About a Farm:

WHAT WE KNOW FROM OUR FIELD NOTES

Farming is hard. We're talking waking up at 5am, working until 7pm in the hot sun and pouring rain, getting wet and dirty, eating a quick dinner with your family, going to bed, and waking up to do it all again the next day, kind of hard. We like to think being on the farm, watching and helping the Lansing family, has given us a new understanding of what it means to put your life and heart into what you do. That's why we want to put everything into each dish of every dinner we make; not only because we love what we do, but because the people who grow our food do too.

The Idea:

A BUSHEL & A PECK

Here at Field Notes, we want to create an experience that brings local food together with all food lovers. Our menus are created using the harvest here on Lansing Farm, most of which can be seen from your seat at the table! Whether it’s a bushel or a peck, we hope your dinner with us gives you something to enjoy and remember.

About The Chefs