deadhorse hill

10/03/2026

Our PAN ROASTED CHICKEN is your HOME AWAY FROM HOME
The deadhorse hill PAN ROASTED CHICKEN is a menu staple that’s continued to shift with the seasons over the last 10 years. We serve half a chicken, partially de-boned, pan roasted to that happy place where the breast + thigh get NICE N’ JUICY, while the skin, glistening with a well rendered shine of chicken fat sacrifices not a bit of CRISPY. The autumnal season arrives with the first of fall squashes + root vegetables. Accompanied by a CELERY ROOT + RUTABEGA purée with a touch of coconut, BOK CHOY, DELICATA SQUASH + a SPAGHETTI SQUASH CHUTNEY. It’s understandable to hear “I don’t order chicken out” from guests, but sometimes you need to send your senses home to that warm + fuzzy place, and right now, today, it just might be the chicken. It’s ok to order the chicken, we would 🫶
AND NOT TO MISS BY THE GLASS! Drinking splendidly along side the menu lately is PASCAL PRUNIER-BONHEUR, 2022 Le P’Tit Bonheur of the Coteaux Bourguignons AOC… but really it’s really kinda like Meursaults middle child. Which means it’s AMAZING to sip so freely BY THE GLASS! 100% Chardonnay mostly from the lower part of Meursault gets it bumped down to de-classified Bourgogne- which we gladly benefit. Pascals w**es beam with energy. fruity + floral aromatics blossom into delicate citrus notes with a rich buttery texture that enjoys taking its time in your mouth. So when your friends give you crap about ordering the Chicken + a glass of Chardonnay, send them our way. PSA not all chicken + Chardonnay are created equally, we’re here to reveal the potential.
Dinner begins at 5:00 😘

10/02/2026

Mushrooms, you’re one of our absolute favorite seasons! 🍄‍🟫
In the words of Steve Roux , one of our professional in house taste testers “That’s next level delicious” ✨ Introducing the beginning of mushroom season, and NEW TO THE MENU TONIGHT, MAITAKE + SPAGHETTI 🍝 Starting with Katia🧿🌙🍄 FRESH HOMEMADE HANDCUT SPAGHETTI, a VEGETABLE SUGO built upon late summer vegetables + HEIRLOOM TOMATOES from Rattle Root Farm , a FOIE GRAS MOUSSE + the gifts of nature from Julia Auger regular morning walks in the woods, foraged earlier today LOCAL WILD HEN-OF-THE-WOOD MUSHROOMS … to taste New England entirely in the moment tonight, would be this dish. We often consider the dishes on the menu, “are they deadhorse?” THIS DISH IS DEADHORSE ❤️ It embodies so many elements that make what we do fun, keep our days passion filled + especially the opportunity to share something we’ve built from scratch, from the people and places we love, that represent a little bit of who we are when we’re not at work too. And we know you’re wondering… Shea is not a mushroom hunting dog, but she provides jovial company on quiet trails 🐕 🌲 ⛰️
Join us for DINNER + SUNDAY BRUNCH this weekend! FRIDAY + SATURDAY 5-9 ✨ and on SUNDAYS ALL DAY ✨ SUNDAY BRUNCH 10-2 + SUNDAY SUPPER 2-8 ✨ RSVP with Resy to save your seat + let us know you’re coming 🫶 REMINDER, don’t miss Market On Exchange EVERY SUNDAY 11-2 🌱

10/01/2026

NEW SOFT-SERVE FLAVORS ‼️ PEAR GINGER SORBET + SHIITAKE CHOCOLATE 🍦
That twist tho! Ginger, pear + chocolate are doing things for us y’all! Get a twist, get’m on their own, but whatever you do, DON’T SKIP DESSERT! 😘

09/27/2026

Today’s recommended activity, PANCAKES! ☔️
From the Brunch todo list, our BUTTERMILK PANCAKES are fluffy, buttery with a crispy golden crust. Today you’ll have them filled with WILD MAINE BLUEBERRIES which will give little bursts of bright summery sweetness. We’re strictly a REAL MAPLE SRUP house here, so we encourage you to soak it all up with locally produce maple syrup from a small sugar house in Conway Massachusetts which we source from year after year 🍁
SUNDAY BRUNCH, EVERY SUNDAY 10-2

09/27/2026

09/25/2026

Your SMOKEY + SPICY thirst has returned
The deadhorse hill PENICILLIN got called up early for sweater weather season! There’s only one PENICILLIN for us… 10 YR LAPHROAIG SINGLE MALT ISLAY SCOTCH, FRESH JUICED GINGER, LOCAL HONEY + LEMON… all the best ingredients, all fresher than fresh. She Smokey up front, lingering in the middle with a raw au naturel geniality, until the thrill of ginger spice scoops you up. A cocktail that was designed for a healing allure, the honey, ginger + lemon tell us this cocktail was intended for our well-being. A modern classic from the O.G. Milk + Honey cocktail bar in NYC, the Penicillin has remained at the top of the most desired cocktail list for decades. Come test this elixir out on whatever ails you, or simply let it enhance your well being. The bar is open ✨ See you tonight!

09/25/2026

Sea scallops sliding into your dinner plans
Seared SEA SCALLOPS in a pool of our AJI COLORADO PEPPER PURÉE get little bursts of umami from a FOIE GRAS MOUSSE + a bright touch of fruit from sweet JIMMY NARDELLO PEPPERS. It’s a little bite with big flavor!
See you for dinner tonight! We’re open with regular business hours all weekend FRIDAY + SATURDAY 5-9. Plus, ALL DAY SUNDAY serving BRUNCH 10-2 + SUNDAY SUPPER 2-8 🫶 RSVP with Resy for a sure thing 😉

09/25/2026

late night PSA from your friends … Y’ALL NEED THAT CHARRED SUNGOLD RIGATONI ASAP 😘
The O.G. deadhorse hill CLASSIC, been showing up on the menu this time of year since day 1️⃣ Every year we squirrel away as many SUNGOLD CHERRY TOMATOES we can find, perfectly ripe + with an earthy sweetness. CHARRED over the grill for a touch of smoke + given the ITALIAN treatment of MARINARA; garlic, basil, chili flake + w**e. A chewy FRESH HOMEMADE RIGATONI PASTA is a tease; as it bounces in the sauce, welcoming Sungold skins + sauce to find their way into their cavity all while a WHIPPED RICOTTA slowly melts into the savory madness, you’ll be delighted by the few turns of fresh cracked black pepper + the crunch of salty breadcrumbs… You’ll wonder why… all the whys… perhaps a moment of retrospect… but for certain, you’ll have tasted SUMMER PEAKING, begging you to return for more. Never any promises, but as always, here for a short time + a good time, HBU?
Joni is for DINNER this weekend and get your RIGATONI BABIES! FRIDAY + SATURDAY 5-9 P.M. + SUNDAY SUPPER 2-8 P.M. … We’re open all weekend! Even for Sunday BRUNCH TOO 10-2 🫶 RSVP with Resy to save your seat + let us know you’re coming ✨

09/20/2026

FRESH PRESSED C***R IS BACK!
Nothing gets us giddy like FRESH PRESSED APPLE C***R! New Englands treasured orchard fruit, is the sign of a new season. Apple harvest announces autumn’s approach. LOCAL PRINCETON APPLES, a blend of CORTLAND + GALA varietals are this weekends cuvée! Our team + local farm boy Steve Roux press the apples fresh here in house for a RAW + PURE APPLE C***R. Nothing added, nothing altered. We’re serving our C***R chilled or warm. Truly magical, 100% soooooo New England + very à la deadhorse hill 🍎 enhance your MARKET SUNDAY + get your APPLES today! We’re OPEN ALL DAY serving BRUNCH 10-2 + SUNDAY SUPPER 2-8. Don’t miss Market On Exchange EVERY SUNDAY TOO FROM 11-2 ✨

09/13/2026

Save a horse, ride a cowboy… COWBOY BREAKFAST returns to SUNDAY BRUNCH!
SUNDAY BRUNCH got real tasty today! Our deadhorse hill Sunday special, COWBOY BREAKFAST is built to satiate your day. BRAISED WAGYU BRISKET, 2 FRIED EGGS, BAKED BEANs + CORN BREAD with CHIPOTLE BUTTER. 🤠 Let the rain do its thang + you do you ALL DAY SUNDAYS with US 🫶