Chef Massey’s culinary vision is committed to using local and regional produce that follows the EWG(Environmental Working Group) guidelines. Field & Cellar is committed to using sustainable seafood from local and regional providers and will use only grass fed beef and proteins without antibiotics or growth hormones.
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Sample Menu

Recent sample from November 2018.











Winter Hours

Walk-ins welcome, reservations appreciated.

About Field & Cellar

Field and Cellar is the creation of Chef James Massey and wife Stephanie. The restaurant concept is contemporary American meets local and Native; a tribute to his farming and Native American heritage. With his previous experience as Executive Chef of Canyon Ranch in the Berkshires and a recovering food addict, he will provide guests with seasonal menus that have the upmost integrity and proper balance to nourish the body and spirit.