Roast Squash Soup
$9VGGF
Roasted squash, sage oil, toasted pumpkin seeds.
Est. 2016
On Main Street
Our Story
Simple Food, Cooked With Care
Chef Mara Delgado grew up baking bread at her grandmother's counter. She opened The Copper Kettle in 2016 with six tables, one oven, and a short menu.
"Good ingredients need very little help," Mara says. "We keep the cooking honest and let the produce do the talking."
Where It Comes From
- Vegetables from Reed Family Farm, 30 miles from here.
- Bread baked daily with flour from Stone Creek Mill.
- Dairy from Hillside Creamery, no exceptions.
- The menu shifts when the harvest does.
