Our Menu

Grilled Native Venison Medallion

Served with a blueberry, apple, and sweet potato hash, encircled with a blueberry Merlot reduction

French Onion Soup

Rich beef demi-glace reduction with a touch of cognac. Topped with a blend of Swiss Gruyere and Vermont Cheddar cheese melted over a garlic butter crostino

Stuffed Mushroom Duet

Marinated mushroom caps stuffed with Vermont sausage and cheeses. Served on a bed of greens and finished with a juniper, blackberry, red wine reduction

Winter Salad

Mixed greens, sun-dried apples, pears, cranberries, and shaved Pecorino cheeses, topped with toasted walnuts, hazelnuts, and pecans. Tossed in a balsamic maple vinaigrette

Caesar Salad

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

Selections from our dessert tray

Vermont’s Wilcox Dairy Ice cream

Desserts a la mode

Four Cheese Ravioli

In a red arrabbiata sauce with Pecorino Reggiano, Vermont Cheddar cheese, Andouille sausage, and Atlantic white shrimp. Finished with white wine, heavy cream, and red pepper flakes

Farm Raised Pan-Seared Boneless Breast of Chicken

Dusted with a house rub of coriander, smoked chipotle pepper, and brown sugar. Topped with a pomegranate and orange port wine reduction

Pan-Seared Atlantic Salmon

Fresh dragon-fruit, mango, ginger reduction with a touch of fresh herbs and lemon zest

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

Dusted with an in-house rub of nutmeg, cinnamon, and other fine spices. Topped with a Jack Daniel’s Cider Bourbon and honey reduction with autumn apples and a touch of whole grain mustard

Center Cut Eight Ounce Filet Mignon

Topped with a Mad River Bourbon, green peppercorn, wild mushrooms demi reduction with a touch of local sweet butter and cream. Served on a bed of sweet potatoes topped with fried golden beets and apples