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Dinner Menu for April 16-24, 2021
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

~Starter choice~

Fresh Sage and Lemon Chicken Soup with Orzo Pasta (DF)

Windswept Baby Kale Classic Caesar Salad (DF)

~Small Plate choice~
Windswept Lamb Loin with Potato Galette (DF)
and mint aus jus

Coffee Kombucha Pan-glazed Parsnips
on buckwheat noodles (V)

~Main choice~

Windswept Pork and Lamb ala Puttanesca
on house-made dill pasta

Rye-crumb Chicken “Cordon Bleu”
with Swiss chard and mustard sauce

Windswept Baby Kale and Organic Poached Egg
with beets and a nasturtium dandelion sauce

~Finish choice~
Ricotta Bourbon Coffee and Fresh Chocolate Mint Mousse
with cacao nibs

Plate of Local Farm Cheese, accompaniments