Dinner Price: $75.00 per person, includes your choice of Appetizer, Salad and Entrée.
All menu items are also available à la carte.
Sample Menu ~ Please Note:
This menu changes frequently, making availability of menu items subject to change without notice.
Appetizers
Carrot Ginger Soup
silky smooth soup prepared with Carrot, Totman Hill Farms Maple Syrup, Ginger, and Coconut Milk; garnished with Maple Crème Fresh
Pasta Bolognese*
Linguini presented with our own version of Bolognese Sauce prepared with Pork, Chicken Livers, Pistachio Nuts, Tomatoes, and McNamara Dairy Cream
Maine Crab Cake*
delicately flavored, shredded and lump Maine Crabmeat combined with Breadcrumbs, Mayonnaise, Scallions and Herbs; sauteed and offered with a Sriracha Aioli with Lemon, Capers, and a touch of VT Maple Syrup
Bayley Hazen Blue Cheese filled Medjool Dates*
thinly sliced Parma Prosciutto paired with warm Medjool Dates filled with Jasper Hill Farm Bayley Hazen Blue Cheese; presented with a drizzle of aged Balsamic
Country Pâté*
house made with Pork and Chicken Livers, dried Cherries, soaked in Port Wine, and Pistachios; offered with Lingonberry Sauce, Sweet Mustard, Cornichons, pickled Red Onion, and toast rounds
House Smoked Salmon*
we smoke a side of Salmon in house; served thinly sliced and offered with Raifort Sauce, Capers, pickled Red Onion, and Toast rounds
Baked Anjou Pear
half of an Anjou Pear with Vermont Goat Cheese, baked, and topped with candied Pecans; drizzled with local Honey
Salad
House Salad
mixed field greens with julienned Carrots and crumbled Danablu Blue Cheese, and tossed with our Balsamic Vinaigrette dressing
Entrées
Carré d’Agneau Royale*
boneless Rack of Lamb, first grilled, then wrapped with Spinach and Mushroom Duxelles in Puff Pastry; finished in the oven and presented with Sauce Bordelaise
$4 supplement apples
Filet Mignon*
grilled to your specification, served with aroasted Shallot Port Wine Demi Glace
$4 supplement applies
Magret of Duck*
boneless Duck Breast grilled pink with skin on, sliced and presented with a pink Guava gastrique infused with Silo Cucumber Vodka
Oven Roasted Halibut*
North Atlantic Halibut fillet topped with Parmesan Aioli and herbed panko crumbs; baked in White Wine and offered with Red Pepper Coulis
Herb Encrusted Salmon*
Atlantic Salmon fillet topped with fresh Herbs, oven seared , presented with a Coconut green Curry Sauce, and griddled Lemon
Wild Mushroom Risotto
creamy Arborio Rice prepared with Vegetable Stock, wild Mushrooms, fresh Asparagus; finished with a touch of VT Cream, Butter, Truffle Oil and Parmesan Cheese
~ a 20% gratuity may be added to parties of five guests or more ~
Please communicate to your server regarding any food allergies or dietary restrictions
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food born illness.
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