Our Menu

Native Venison Tenderloin

Encircled with blackberry red wine sauce, served on a bed of sweet potato hash

 Chili Dusted Atlantic Jumbo White Shrimp

Served on a bed of white bean hash with sweet potatoes, turnips, bell peppers and a variety of herbs.  Encircled with a lemongrass passionfruit reduction

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

Tossed in a lemon berry vinaigrette with mixed berries, chili maple hazelnuts, topped with feta cheese

Caesar Salad

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

Selections from our dessert tray

Vermont’s Wilcox Dairy Ice cream

Desserts a la mode

Handmade Chevre and Spiced Apple Cinnamon Ravioli

In a toasted hazelnut sundried apple, sage, lemongrass and pecorino cheese pesto

Pan Seared Native Breast of Chicken

Coriander, cumin, cinnamon rubbed with a raspberry and farelle pear port wine reduction

Pan Seared Atlantic Salmon

Served on a bed of creamy lemon risotto with a blood orange and passionfruit reduction.  Topped with pickled ramps, turnips, golden beets and fennel gastric

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

Topped with applejack brandy, poached peach and granny smith apples, maple cider reduction. Topped with fried sage

Grilled 8oz. Center Cut Beef Tenderloin

Sea salt and black peppercorn tenderloin served on a bed of cheddar cheese wild onion risotto. Classic blueberry Bordeaux reduction topped with wild fried leeks