The kitchen is always willing to cater to any special dietary requirements
or special requests, where possible. Just ask when you make your reservation
or ask your waitperson.
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Appetizers
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With Garlic, Shallots & Fresh Herbs
12.50
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Stuffed with Vermont Mozzarella and Tomato Coulis
8.50
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| Slow Braised New England Venison Ragu |
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Handmade Potato Gnocchi, Sauteed with Browned Herb Butter
11.50
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Cracked Black Pepper, Fresh Thyme, Arugala, Fire Roasted Garlic Aioli
12.25 |
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Layered with Phyllo, Sauteed Onion & Apple, Pine Nuts and Local Honey
13.75 |
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Salads
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Vermont Maple Balsamic Vinaigrette
7.50
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Housemade Caesar Dressing, Parmigiano Reggiano Croutons and Anchovies
8.75 |
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Red Onion, Mixed Greens & Vermont Goat Cheese
9.75
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Entrees
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| Panko Crusted Soft Shell Crabs |
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Garam Masala and Sweet Chili Garlic Sauce
with Sesame Oil Scented Chorizo Dumplings
23.50 |
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with Wilted Arugala, Pan Roasted Potatoes
and Saffron Herb Nage
24.75
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Sundried Tomato, Kalamata Olive Compote
with Ricotta Puff Pastry
24.50 |
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| Skillet Roasted Free Range Chicken |
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with Lemon Rosemary Pan Sauce and Creamy Cheddar Mashed Potato
21.75 |
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| Barbeque Braised Pork Osso Buco |
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with Fingerling Potato Salad and Seasonal Vegetables
23.50
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with a Vermont Smoked Bacon Bean Stew and Asparagus
24.75
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| 12 oz Rib Eye Steak 29.75 -or- 8 oz Hanger Steak 18.75 |
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with Smoked Bacon Pommes Puree and Hunter's Sauce
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Bistro Plate
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with Spicy Tomato Tomato Broth and Red Pepper Rouille
17.50 |
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| Pan Seared Foie Gras and Duck Sausage |
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Smoked Vermont Bacon, Maple Jus and Potato Tarlette
18.75 |
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| Wood Creek Farm Short Ribs |
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Spicy Thyme Glaze and Creamy Polenta
17.75 |
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| Vermont Cheddar & Black Bean Chile Rellenos |
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with Roasted Red Pepper Coulis
14.25 |
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This page last updated on June 7, 2008
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