Vermont's Best Restaurant:


Summer Menu


Summer Menu 2022

Daily Soup Selection $9

Small Plates

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

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 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