I ordered the roasted beet salad with arugula, watercress, candied pecans, goat cheese and a red wine vinaigrette with the butternut squash and cauliflower soup. The salad was refreshing and the ingredients were incredibly fresh. And the soup was just what I needed to combat the freezing temperatures outside.
What I love about Blue Door Farm Stand is their commitment to delivering customers local and seasonable produce from farms in the area. I love a restaurant that creates a sense of community with local farmers and keeps the menu seasonal with fresh ingredients.