Vermont's Best Restaurant:


Summer Menu


Summer Menu 2023

Daily Soup Selection $10

Small Plates

Native Venison Tenderloin

Encircled with a blueberry port sauce on a bed of spicy green French lentil ragout with wild mushrooms


 Atlantic Jumbo White Shrimp

Dusted with a smoked chipotle chili rub and wrapped in a smoked maple ham.  Served on a bed of cilantro lime jasmine rice encircled with a sweet and savory reduction


Pan Seared Diver Scallops

Dusted with roasted pistachios and herbs. On a bed of celery root risotto with black truffles, heavy Mascarpone cream sauce and finished with a lemongrass ginger coulis



Classic Summer Greens

Tossed in a passion fruit and blueberry vinaigrette. Featuring tri-color peppers, heirloom tomatoes, cucumbers, Kalamata olives, fresh herbs, roasted maple candied chili peanuts and topped with feta cheese


Caesar Salad

Crisp lettuce hearts, classic house dressing, seasoned parmesan croutons and shaved padano cheese



Selections from our dessert tray


Vermont’s Wilcox Dairy Ice cream


Desserts a la mode

Add $4.00

Automatic gratuity of 20% added to tables of 8 or more.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical condition.

Large Plates

Caesar Salad topped with 6oz Grilled Chicken Breast

Crisp lettuce hearts, classic house dressing, seasoned parmesan croutons and shaved padano cheese


Hand Crafted Vegan Friendly Red Curry Sweet Potato & Black Bean Ravioli

Served with a roasted chickpea, chopped spinach, sweet potatoes, coconut milk based Italian Thai Sauce with a balsamic rice. Topped with fresh lime, cilantro and Italian parsley


Pan Seared Native Breast of Chicken

Hand-rubbed with cinnamon and spices and encircled in a spiced apple cinnamon coulis.  Topped with a grilled apple and pear chutney, fine herbs, and candied maple walnuts


Pan Seared Atlantic Salmon

Served with Meyer lemon, red curry smoked chili sauce. Topped with grilled asparagus and dill on a bed of cheddar risotto


Roasted Maple Leaf Farm Duck

Crispy oven roasted boneless breast of White Peking duck served with today’s sauce


Grilled 12oz. Center Cut Pork Loin

Cured in a VT ginger beer marinade served with a grilled black bean and sweet potato cake. Topped with fried granny smith apples and encircled in an Applejack Cider reduction


Grilled 8oz. Center Cut Beef Tenderloin

Encrusted with sea salt and black peppercorn on top of a cheddar leak risotto. Finished with a maître d’ butter with herbs, spices, and a touch of citrus and encircled with a classic cognac veal demi crème sauce