Vermont's Best Restaurant:


Winter Menu

Winter Season 2020 - 2021

Daily Soup Selections $9

Small Plates

Maple Smoked Bacon Wrapped Diver Scallops

Jumbo bacon wrapped scallops on a bed of cheddar risotto with a coconut cream lemon chili sauce


French Onion Soup

Served in a rich beef demi-glace reduction with a touch of cognac and topped with a blend of Swiss Gruyere and Vermont Cheddar cheese melted over a garlic butter crostino


Stuffed Mushroom Duet

Large marinated mushroom caps stuffed with Vermont sausage and cheeses infused with herbs and spices served on a bed of greens and finished with a juniper berry red wine reduction



Winter Salad

Baby spinach and roasted root vegetables tossed with maple Dijon whole grain mustard and roasted leek vinaigrette.  Topped with toasted sliced almonds, croutons, and feta cheese


Caesar Salad

Crisp lettuce hearts topped with 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 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

Spiced Apple Walnut Ravioli

In an apple cider reduction with a walnut apple basil pesto with sweet butter and cream. Topped with shaved Padano cheese


Farm Raised Pan-seared Boneless Breast of Chicken

Hand rubbed with coriander smoked chipotle pepper in a house made lingonberry and lemon reduction


Grilled Hazelnut Ahi Tuna

Lightly dusted in a hazelnut chili rub with a coconut chipotle chili cream sauce topped with pickled red onions


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, with grilled apples and pears and finished with a cider glaze reduction with a touch of cinnamon & nutmeg


Center Cut Eight Ounce Filet Mignon

Herb rubbed filet topped with a cognac, thyme, Dijon mustard, caramelized onion and mushroom veal demi cream sauce finished with fried golden beets