Scarlet Oak Tavern is thrilled to be featured in the recent Boston Globe article, Farm to table, a delectable bounty awaits.

We are so fortunate to receive an abundance of produce from our very own, Gibbet Hill Farm.  Each week of the growing season, Chef Stephen Sherman surveys the harvest he receives and creates spectacular farm-to-fork specials, showcasing the current harvest.

Click HERE to read the September Boston Globe story.

Scroll down to see Chef Stephen at work, some of his pickling operation, and farm fresh menu items.