Our Story & Sourcing
Gettysburg on a plate, cooked over an open hearth.
We opened in a restored 1863 storefront on Chambersburg Street with one rule: nothing on the plate travels farther than the orchard, the creamery, or the creek it came from.
Our Roots
A table set by Adams County farmers.
Field & Musket started with a simple frustration: you could stand in the middle of some of Pennsylvania’s richest farm country — orchards, dairies, and truck farms in every direction — and still struggle to find a Gettysburg dinner that actually tasted like it. So we took a long-empty storefront a few doors west of Lincoln Square, rebuilt the hearth at its heart, and started cooking what the county grows.
Our menu changes with the harvest, not the calendar. In high summer that means heirloom tomatoes, stone fruit, and sweet corn; by autumn it’s squash, cider, and braises. Every morning our kitchen team drives out past the battlefield to the growers who’ve worked this ground for generations, and what comes back becomes that night’s specials.
Hearth-forward · farm-forward · Gettysburg-forward
Where It Comes From
Our sourcing, farm by farm.
These grower profiles are illustrative examples written for this concept — a picture of how a Gettysburg farm-to-table kitchen sources across Adams County.
Round Barn Farm Market
Heirloom tomatoes, squash, sweet corn, and greens from the fruit-belt country north of town toward Biglerville. Our squash agnolotti special starts here.
Ridge Orchard & Press
Peaches and apples in season, plus the pressed cider behind our braised pork shank and the Cumberland Valley cider flight on the bar list.
Marsh Creek Farm
Pastured pork and free-range chicken raised west toward Fairfield. Their shallots become the jam alongside our roasted bone marrow.
Conewago Creamery
Whipped ricotta, aged cheddar, and cultured butter from the dairy country out toward New Oxford and McSherrystown.
Local Creek Trout
Cold-water trout smoked in-house for our pâté and roasted whole over the hearth — a nod to the creeks that thread through the county.
Regional Rye & Grain
Local rye for the Musket Old Fashioned, milled grain for the cornbread and biscuits, and rotating drafts from Adams County breweries.
The building: a restored 1863 storefront
Our home on Chambersburg Street sits inside the Gettysburg National Register Historic District, in a brick storefront that dates to the year of the battle. We kept the bones — the tall front windows, the original masonry, the worn plank floors — and built a modern open kitchen and wood-fired hearth into the back, so the dining room fills with the smell of the fire the moment you walk in from the sidewalk.
The hearth: how we cook
Nearly everything crosses the hearth. Whole chickens and trout roast against the coals, vegetables char on the grate, and the cast-iron cornbread bakes in the residual heat. Wood-fire cooking is unforgiving and seasonal by nature, which suits an ever-changing farm menu: we let the ingredient lead and the fire finish it.
Why farm-to-table, honestly
“Farm-to-table” gets used loosely, so here’s what it means for us: a short ingredient radius (most of what you eat is grown or raised within about 25 miles of Lincoln Square), menus that move with the season, and relationships with named growers rather than a distributor catalog. It costs more and takes more planning — and it’s the whole reason the food tastes like Gettysburg.
Want to taste the current harvest? See this week’s menu or reserve a table.
Come Taste the Harvest
The best meal in Gettysburg starts in the dirt.
Join us on Chambersburg Street for a dinner built around what our Adams County growers picked this week.