Vermont's Best Restaurant:


Summer Menu

Summer Season 2020

Daily Soup Selections $8

Small Plates

Herb Dusted Hazelnut Diver Scallops 

Pan-seared in brown butter and served on a bed of Vermont Cheddar Cheese white wine risotto with a coconut lemongrass curry cream sauce


French Onion Soup

Served in a rich beef demi-glace reduction with a touch of cognac and topped with Swiss, Gruyere, and Vermont Extra Sharp Cheddar Cheese melted over a garlic butter crostini


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 maple candied walnuts, goat cheese and seasonal wild berries, topped with strawberry apple cider vinaigrette and toasted herb croutons


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 Artichoke & Spinach Ravioli 

In a toasted almond basil sun-dried tomato pesto white wine butter sauce and topped with chèvre and pecorino cheese, with toasted almonds


Pan-seared Native Breast of Chicken 

Hand-Rubbed with a blend of herbs and spices accompanied by a spicy grilled mango peach glaze


Pan Seared Blackened Pearl Faroe Island Salmon 

Rubbed with herbs and spices topped with a creamy cucumber dill sauce


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


Grilled 8 oz. Prime Cut Beef Tenderloin 

Served with native leek, mushroom, green peppercorn, Mad River bourbon au poivre finished with veal demi and crème fraiche topped with fried parsnips