Prix Fixe Menu

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

Spring Market Soup

a delicate Soup, prepared with vegetable stock, Carrots, Potatoes, and Asparagus, served with a Crostini

Pasta del Giorno*

Linguini tossed with Garlic, extra virgin olive oil, and Balsamic marinated Summer Squash, Zucchini, and Bell Peppers

Spanakopita

Spinach and Feta Cheese wrapped in Phyllo baked crispy, served with a Lemon-Basil Aioli

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

Rabbit Pie*

Rabbit Confit combined with Sweet Potato, Onion, Carrots, Celery, Garlic, McNamara Dairy Cream, Vegetable Stock, and Flour roux; topped with a Puff Pastry

Sesame Tuna Tempura*

pieces of Ahi Tuna dipped in Sesame Tempura Batter and quickly fried; offered with Sweet Chili Garlic dipping Sauce, Wasabi, and Thai marinated Cucumbers

Country Pâté*

house made with Pork and Chicken Livers, dried Cherries soaked in Port Wine, and Pistachios; offered with Lingonberry Sauce, Mustard, Cornichons, pickled Red Onion, and Toast rounds

House Smoked Trout*

Maple brined Hy On A Hill Farm locally raised Trout, smoked in house and offered with Raifort Sauce, Capers, Red Onion and Toast rounds

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

Filet Mignon*

grilled to your specification and served with a slice of Garlic Herb Compound Butter

$4 supplement

Magret of Duck*

boneless Duck Breast grilled pink with skin on, sliced and presented with a Port Wine infused Pear reduction; finished with fresh Herbs

Arugula Pesto Marinated and Grilled Chicken Thighs*

house made nut free Arugula Pesto drizzled upon shaved Zucchini, Eggplant, and Summer Squash; presented with Asparagus, trio of Bell Peppers and Cherry Tomato… topped with a Pesto whipped Ricotta and fried Chickpeas

Caramelized Salmon*

Faroe Island Salmon fillet, broiled with Dijon mustard and brown sugar, presented with a Pomegranate and Putney Winery, Vermont Cassis Gastrique

Spring Risotto

creamy Arborio Risotto made with Vegetable stock, presented on the plate with Tomato Sauce, Asparagus, Portobello Mushrooms, shaved Zucchini, Summer Squash, and Eggplant garnished with Lemon zest and Herbs…topped with fried Chickpeas

~ 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.