-Our menus, or “Offerings” are curated by Chef Daniel Medina and change every month. We only source ingredients native to or easily able to be grown in the Northeastern United States. We limit ourselves to theses options in order to derive inspiration from the challenge of creating new and thoughtful dishes imposed by the seasonal parameters of living in a cold-weather climate, while utilizing techniques from cuisines from around the world.

-We offer two menus, our Standard and our Vegetarian, with each focused on providing a completely different arrangement of flavors. If dining with a guest, we recommend selecting one of each and sharing in order to enjoy the complete NorthFolk experience.

-Our Beverage Offerings are a handpicked selection of beers, wines, and ciders from the Finger Lakes Region. We know it seems limiting to draw from such a small area, but we are excited to share with you our favorites from the ever-growing group of wineries, breweries, and cideries in our area. We also offer a small pour pairing for each menu which we coordinate to compliment both the dishes and the beverages.

-A word dietary restrictions, we will do our best to accommodate our guests, but ours being a Northern Cuisine, diary and grains, especially flour, are important our cooking, and we may not be able to make the necessary substitutions at this time.