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Our living menu is always changing. This snapshot is from February 25 2017
Yankee Magazine chose our house made charcuterie as the Best in New England, and we’ve just made it better. We have incorporated a selection of cured meats along with our house made items & paired them with amazing Vermont Cheeses all accompanied by lightly grilled baguette slices.
A selection of four artisanal cheeses served with house made freshly baked crackers & jams.
14oz Maine Family Farms pork chop which has been brined with cumin & coriander spices then seared and served on a bed of spiced corn & bacon succotash which is finished with an ancho chili jus
Boneless NY strip steak rubbed with salt and pepper, accompanied by roasted potato dauphinoise & charred carrots, finished with a shallot brandy cream sauce
Chili spiced rubbed duck breast which is pan seared and placed atop a warm potato salad accompanied by a grilled nut bread with a Maine blueberry mousse & paired with a strawberry demi glace
Slow roasted venison osso buco accompanied by an assortment of sautéed NH Mushrooms which is paired with a creamy roasted butternut polenta
Slow braised veal short ribs accompanied by roasted purple potatoes which is placed atop a parsnip & celery root puree
Slow cooked Rabbit Leg placed atop a warm grilled apple & fennel slaw tossed with wilted arugula greens with a local cider reduction
All natural chicken prepared three ways: roasted breast, crispy confit leg and garlic thyme sausage, served with milles feuilles potatoes, mixed beets with a caramelized shallot & green peppercorn sauce.
Lightly battered Red Fish (Ocean Perch) placed atop a white bean ragout which is accompanied by roasted eggplant & artichokes and paired with a rutabaga puree and a rosemary vinaigrette
Rainbow trout cooked in parchment paper surrounded by roma tomatoes, leeks, fennel, onions & fresh herbs alongside a saute of fresh spinach and a lemon aioli
Pan seared salmon with crispy skin placed atop a lemongrass puree with coconut scented pineapple pearl couscous which is accompanied by a macadamia nut crumble and chili gel
Rice noodles stir fried with pad thai sauce and tossed with a saute of vegetables and topped with sesame crusted yellow fin tuna & spicy peanuts.
This is our take on a summer time crab cake. Quinoa paired with crab cake spices then breaded and pan fried accompanied by wilted garlic frisse lettuce in a red curry broth
Romaine hearts tossed in a meyer lemon caesar dressing which is paired with fried vine ripe tomatoes and a bacon cheese “crouton” & candied meyer lemon peel.
Field greens with a tahini vinaigrette accompanied by smoked chickpeas with zhatar spiced cornbread bites & lemon crisps served on a roasted garlic mushroom aioli
Roasted balsamic strawberries paired with crispy chilli scented brie cheese accompanied by a spinach salad tossed with a tarragon vinaigrette & topped with a lemon poppy streusel
Red beet wedges topped with a goat cheese cake swirl accompanied by spun yellow beets paired with arugula greens lightly dressed with a Tuscan-kale oil & purple mustard
Fresh clams paired with a classic NE style bacon & potato chowder with a slight twist
A New England classic; rich, creamy and finished with cognac and plenty of fresh Maine lobster.
Sautéed Maine mussels with a blend of bok choy – fresh mango – peanuts – cilantro which is accompanied by “roti” a traditional Thai flat bread finished with a green curry
Long Island duck marinated with a ginger carrot fish sauce which is made into a duxelle and hand wrapped in wonton skins served crispy which is accompanied by a citrus ponzu dipping sauce
The Deviled Trio:
Maine Lobster with tobiko
Smoked Salmon with everything spice
Pancetta with english muffin crumble
Yellowfin tuna crusted in salt & vinegar potato chips served on a crispy tuile spoon which is topped with pickled vegetables alongside fresh dill tartar sauce.
Crispy pork belly placed atop apple compote which is accompanied by crispy guanciale alongside molasses glazed spare ribs & our house made spicy chorizo sausage.
Traditional steak tartare made with capers, red onions and served with lightly grilled baguette slices.
Grilled flatbread topped with citrus aioli Maine lobster paired with fresh mozzarella cheese & grape tomatoes which is topped with arugula greens
Served with smoked cured bacon and caramelized shallots.
* These items may contain raw ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.