The Marshal Is Locally Sourced Down To The Last Bite

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[tw-divider]The Scoop[/tw-divider]

• Environmentally conscious with a mission to support local communities, chef/owner Charlie Marshall brings farm-to-table cuisine to whole new level at the Marshal; every morsel of food is locally sourced and cooked in an age-old wood-fired oven heated by old vine wood
• While the space is tiny, it’s packed with character; exposed brick walls, black and white horticulture-themed photography, antique wooden furniture, and candlelit tables
• The Marshal’s brunch and dinner menus change daily to reflect the seasons such as summer squash lasagna or French toast stuffed with Vermont cream-cheese and roasted apples, but a few dishes stand their ground; Phillips Farm sweet potato and kale au gratin, and the goat cheese and herb stuffed bone-in chicken breast, to name a few