Brunch is closed. Only the 5 PM candlelight dinner remains: $175 · 5-course dinner + drinks included.
Get to know Chef Karla better, click here.
Our last farm dinner of 2026. Two seatings only. Tickets available through Friday, November 13.
Little Logan’s Farm is the first Biocyclic Vegan certified farm in the USA, so every vegetable on your plate was grown the 100% plant-based way, from soil to harvest.
Close the growing season with us. On Saturday, November 14, Chef Karla Ortiz of Bo.ka.do Scratch Kitchen in Mayagüez, Puerto Rico, comes to Little Logan's Farm to cook a five-course, fully plant-based dinner from our last harvest of the year. The vegetables are harvested from our Biocyclic Veganic fields that morning and go straight from the field to Karla's kitchen to your plate.
About the chef. Karla is a Le Cordon Bleu–trained chef who started Bo.ka.do in her home kitchen and grew it into a 100% plant-based scratch kitchen inside Mayagüez's Plaza del Mercado. Forbes profiled her among the women reshaping restaurant culture in Puerto Rico, VegNews named Bo.ka.do a must-try in 2026, and she was a featured chef at one of Puerto Rico's top 2026 food festivals.
The evening. Five courses built around the season's final harvest. It's our last farm dinner of the season.
Chef Karla’s Five-Course Harvest Menu
An intimate farm-to-table celebration of autumn, told through five thoughtfully composed courses. Chef Karla Ortiz brings together blue oyster and lion’s mane mushrooms, seasonal vegetables, bright citrus and fragrant herbs, finishing with pumpkin cake, cacao and fig leaf. From a savory beignet to the final sip of espresso, this 100% plant-based menu invites you to slow down and savor the season at Little Logan’s Farm.
nacer — Blue oyster mushroom salmorejo on a fried savory beignet. Contains gluten.
crecer — Cream of potato and lemongrass topped with lemon chutney.
vivir — Open-leaf grilled lettuce filled with roasted beets and carrots, with a pickled garlic vinaigrette.
aprender — Lion’s mane mushrooms over butternut squash aligot with mixed-herb pumpkin seed chimichurri.
soltar — Pumpkin cake with a jean marie cacao glaze, powdered fig leaf and candied roasted pumpkin seeds, served with café Espresso de Puerto Rico y azúcar morena.
May contain allergens.
What’s included: a five-course, 100% plant-based dinner cooked by Chef Karla Ortiz from our final harvest of the season, served at your seating on Saturday, Nov 14.
Details: Saturday, Nov 14, 2026 · Brunch is closed. Only the 5 PM candlelight dinner remains: $175 · 5-course dinner + drinks included. · Gardiner, NY, about 2 hours from NYC; exact address sent with your confirmation · 100% plant-based; tell us about allergies at checkout.
Brunch is closed. Only the 5 PM candlelight dinner remains: $175 · 5-course dinner + drinks included.
Get to know Chef Karla better, click here.
Our last farm dinner of 2026. Two seatings only. Tickets available through Friday, November 13.
Little Logan’s Farm is the first Biocyclic Vegan certified farm in the USA, so every vegetable on your plate was grown the 100% plant-based way, from soil to harvest.
Close the growing season with us. On Saturday, November 14, Chef Karla Ortiz of Bo.ka.do Scratch Kitchen in Mayagüez, Puerto Rico, comes to Little Logan's Farm to cook a five-course, fully plant-based dinner from our last harvest of the year. The vegetables are harvested from our Biocyclic Veganic fields that morning and go straight from the field to Karla's kitchen to your plate.
About the chef. Karla is a Le Cordon Bleu–trained chef who started Bo.ka.do in her home kitchen and grew it into a 100% plant-based scratch kitchen inside Mayagüez's Plaza del Mercado. Forbes profiled her among the women reshaping restaurant culture in Puerto Rico, VegNews named Bo.ka.do a must-try in 2026, and she was a featured chef at one of Puerto Rico's top 2026 food festivals.
The evening. Five courses built around the season's final harvest. It's our last farm dinner of the season.
Chef Karla’s Five-Course Harvest Menu
An intimate farm-to-table celebration of autumn, told through five thoughtfully composed courses. Chef Karla Ortiz brings together blue oyster and lion’s mane mushrooms, seasonal vegetables, bright citrus and fragrant herbs, finishing with pumpkin cake, cacao and fig leaf. From a savory beignet to the final sip of espresso, this 100% plant-based menu invites you to slow down and savor the season at Little Logan’s Farm.
nacer — Blue oyster mushroom salmorejo on a fried savory beignet. Contains gluten.
crecer — Cream of potato and lemongrass topped with lemon chutney.
vivir — Open-leaf grilled lettuce filled with roasted beets and carrots, with a pickled garlic vinaigrette.
aprender — Lion’s mane mushrooms over butternut squash aligot with mixed-herb pumpkin seed chimichurri.
soltar — Pumpkin cake with a jean marie cacao glaze, powdered fig leaf and candied roasted pumpkin seeds, served with café Espresso de Puerto Rico y azúcar morena.
May contain allergens.
What’s included: a five-course, 100% plant-based dinner cooked by Chef Karla Ortiz from our final harvest of the season, served at your seating on Saturday, Nov 14.
Details: Saturday, Nov 14, 2026 · Brunch is closed. Only the 5 PM candlelight dinner remains: $175 · 5-course dinner + drinks included. · Gardiner, NY, about 2 hours from NYC; exact address sent with your confirmation · 100% plant-based; tell us about allergies at checkout.
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