Vermont's Best Restaurant:


Winter Menu

Winter Season 2023 - 2024

Soup Du Jour $10

Small Plates

French Onion Soup

Caramelized onions, deglazed with Cognac, in a rich red wine vegetable broth. Finished with a roasted garlic crouton & melted Gruyere & Crowley herb cheddar cheeses


Wild Mushroom Vol Au Vent

A blend of wild mushrooms sauteed in garlic & thyme with an Armagnac cream, presented in a puff pastry shell topped with Reggiano Parmesan & fried Prosciutto


Sesame Crusted Jumbo Sea Scallops

Two jumbo sea scallops marinated with black & white sesame seeds, soy sauce, rice wine vinegar, garlic, ginger & lime juice. Pan sauteed in sesame oil. Served on a spicy seaweed salad & sesame braised cabbage



Winter Salad

Plymouth Brie cheese topped with a blend of baby greens, heirloom tomatoes, cucumbers, scallions, sundried apples, smoked almonds & a garlic crostini. Served with house made local cider vinaigrette


Caesar Salad

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

Roasted Maple Leaf Duck

Crispy oven roasted boneless breast of Peking Duck presented with a daily sauce


Grilled 16-ounce Choice Angus Ribeye

Seasoned with garlic, kosher salt, extra virgin olive oil & herbs. Served with a brandy green peppercorn demi cream


Traditional Italian Style Lamb Shank

Braised Osso Bucco style with braised root vegetables, garlic & herbs reduced with veal demi-glace. Served with wild mushroom risotto


Grilled Scottish Salmon

Marinated in sesame oil infused with garlic, ginger, scallions & lemon juice.  Served with a honey, garlic & Urfa Biber glaze


Grilled 12-ounce Center Cut Pork Chop

Dry rubbed with harissa, smoked paprika, salt & pepper. Finished with pomegranate pear glaze & crumbled chevre


Farm Raised Pan Seared Breast of Chicken

Fresh skin-on chicken dusted in a southern style rub, pan sauteed & roasted. Served sliced with dumplings poached in Tennessee Whiskey & creamed chicken gravy


Vegetarian Wellington

Grilled zucchini, yellow squash, red & yellow peppers, onions & portobello mushrooms. Layered with sauteed spinach portobello mushroom duxelles & Plymouth Brie cheese. Wrapped in puff pastry. Baked & drizzled with bordelaise