Vermont's Best Restaurant:


Summer Menu


Summer Menu 2021

Daily Soup Selection $9

Small Plates

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

Add $2.00

Automatic gratuity of 20% added to tables of 8 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

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