1000 Fillmore Road, State College, PA 16803 Account Login Cart

Cafe Menu April 30 – May 8

About “local foods” and this week’s featured farmers and suppliers- RE Farm Café at Windswept is committed to building a more permanent, healthy, available, and accessible food system. Windswept’s fields, greenhouses, and pastures supply much of our year-round needs. To augment menu offerings, we look to regional biodynamic small farm sources first, all the while never compromising on your safety or the inherent food flavors that add “wonderfulness” to our dishes. Our composers work tirelessly to grow relationships for a widening network of trusted growers. We buy the best directly from the best, cutting out the middleman and helping small growers keep more of the profit so their work can be….sustainable!

V=Vegetarian Veg=Vegan GF=Gluten Free DF=Dairy Free

Dinner Menu for April 30 – May 8, 2021

~Starter choice~

Fancy Hothouse Greens, White Beans and Fresh Mozzarella, Champagne vinaigrette (V)

Creamy Mushroom and Flowering Broccoli Soup, pumpernickel crouton (V)

Local cured Ham and Split Pea Soup, smoked nasturtium butter (DF)


~Small Plate choice~
Beef Tenderloin Tartare, nasturtium pesto (DF)
crostini and microgreens

Potatoes tossed in Roasted Scallion Aioli (V)
salsa verde, pickled Swiss chard and peppers


~Main choice~

Rosemary-scented Smoked Wild Alaskan Salmon (DF, GF)
honey glazed carrots and lemon herbed couscous

Grilled Windswept Pork Chop, honey BBQ sauce
sage fried potatoes and farm vegetables

Vegetarian Frittata, herbed  yogurt sauce (V)
Organic eggs from Windswept pasture-raised hens, with peppers, mushrooms, spinach, and celeriac.  Arrives with brewers yeast dusted kale chips


~Finish choice~

Windswept Maple Crème Brûlée

Plate of Local Farm Cheese, accompaniments


Brunch Menu for May 7 and 8, 2021

Welcome Plate of Breakfast Breads and Muffins, blueberry jam, and Windswept maple butter

French Press local roast coffee, teas, or Windswept Turmeric Lemonade

Starter Choice

Windswept Greens and Crisp Vegetables, with baked local farm cheese and mango vinaigrette

Fresh Fruit and Honeyed-yogurt Parfait

Crêpe Choice


Asparagus and Mushroom with lemon and parmesan cream

         Scrambled Eggs with local farm cheddar and Windswept pork sausage sage gravy


Strawberry Rhubarb with Mascarpone

Braised Apples and Pears with Nutella

Main Choice

Composer Carved local Cured Ham -or- Windswept Lamb, and farm vegetable hash

Smoked Wild Alaskan Salmon, Spring Leek and Goat Cheese Quiche, on scented greens

Crustless Local Farm Vegetable Three Cheese Quiche, on scented greens