Our Menu

Herb Dusted Pistachio Diver Scallops

Pan-seared in brown butter and served on a bed of Vermont Cheddar Cheese, wild foraged mushrooms white wine risotto with a red curry lemongrass cream sauce

Atlantic Jumbo White Shrimp

Blackened and dusted in our chili rub and served on a bed of creamy, dill, and lemon polenta with a passionfruit reduction with a hint of lemon

Stuffed Mushroom Duet

Large marinated mushroom caps stuffed with Vermont sausage and cheeses infused with herbs and spices served on a bed of risotto and finished with a juniper berry red wine reduction

Farmer’s Market Mixed Field Greens

Served with smoked local feta cheese, wild dried blueberries, strawberries and gooseberries, tossed with raspberry champagne vinaigrette and topped with a chili maple candied walnut

Caesar Salad

Crisp lettuce hearts, our classic house dressing, seasoned with parmesan croutons and topped with freshly shaved padana

Selections from our dessert tray

Vermont’s Wilcox Dairy Ice cream

Desserts a la mode

Handmade Four Cheese Ravioli & Jumbo Shrimp

In a creamy Rosa sauce with Vermont Cheddar Cheese, heirloom plum tomatoes, jumbo white Atlantic shrimp and finished with white wine, basil, artichoke hearts and Kalamata olives. Topped with pecorino cheese

Grilled Farm Raised 8oz Breast of Chicken

Tossed in our chili rub and basted with a Jack Daniels, orange, barbeque sauce

Pan Seared Pearl Faroe Island Salmon

Served on a bed of sun-dried strawberry, lemon, toasted almond pesto accompanied by creamy 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 Chop

Topped with an apple jack brandy reduction, grilled peaches and apples, and finished with a cider glaze reduction with a touch of cinnamon & nutmeg

Center Cut Filet Mignon

Served with Mad River bourbon, porcini mushrooms, veal demi-glace topped with wild fried