Vermont's Best Restaurant:


Winter Menu

Winter Season 2021 - 2022

Daily Soup Selection $9

Small Plates

Blueberry, Currant, Peppercorn Dusted Native Venison

Grilled Venison Medallion encircled in a French Bordeaux Reduction served on a bed of Cheddar Chive Polenta


French Onion Soup

Served in a rich beef demi-glace reduction with a touch of cognac and topped with a blend of Swiss Gruyere and Vermont Cheddar cheese melted over a garlic butter crostino


Stuffed Mushroom Duet

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



Winter Salad

Mixed greens with dried apples, pears, cranberries toasted walnuts and shaved fennel topped with pecorino and chevre cheese, a wedge of lemon and Croutons. Tossed in a Balsamic Vinaigrette


Caesar Salad

Crisp lettuce hearts topped with 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

Add $2.00

Automatic gratuity of 20% added to tables of 6 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

Chevre Cheese, Artichoke and Plum Tomato Ravioli

In an Arrabbiata sauce with Vermont cheddar cheese, Andouille sausage, Atlantic white shrimp and finished with white wine, heavy cream and red pepper flakes


Farm Raised Pan-seared Boneless Breast of Chicken

Hand rubbed with coriander smoked chipotle pepper in a house made port wine, gooseberry and orange zest reduction


Grilled Ahi Tuna

Lightly dusted in a smoked chipotle chili rub with a coconut chipotle chili cream sauce and topped with pickled fennel salad


Roasted Maple Leaf Farm Duck

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


Grilled Twelve Ounce Center Cut Pork Chop

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


Center Cut Eight Ounce Filet Mignon

Herb rubbed filet topped with a Mad River Cognac, scallions and oyster mushrooms veal demi cream sauce and  fried parsnips