Tuesday to Sunday; our kitchen opens at 5 pm.
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 cider brined Maine Family Farms pan seared pork chop accompanied by creamy polenta, braised wintergreens with mushrooms and cranberry sage gravy
Boneless NY strip steak rubbed with salt and pepper, accompanied by roasted potato dauphinoise & charred carrots, finished with a shallot brandy cream sauce
Seared duck breast atop our creamy malted barley risotto accompanied by seared broccolini, finished with a cherry gastrique & garnished with pickled peanuts
Seared skirt steak topped with a citrus chimichurri sauce which is placed atop a bed of chipotle infused risotto accompanied by citrus tequila braised onions & a black garlic aioli with citrus segments
Dark chocolate stout glazed short rib, Brussels sprouts hash, loaded mashed potato with a Guinness gastrique and Guinness beer head “foam”
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
Crab crusted arctic char served atop a bed of black lentils & accompanied by lemon buttered baby carrots and finished with an avocado & arugula puree.
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.
House made pumpkin raviolis served in a pumpkin broth with sautéed leeks & kale, finished with roasted pumpkin seeds and shaved ricotta salata
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
Honey roasted purple top turnip, parsley root puree, carrot gel, chicory greens and caraway crisps
Mixed beets, served with a goat cheesecake and purple mustard, garnished with lightly dressed Arugula in a Tuscan kale oil.
With confit chicken and house made biscuits
A New England classic; rich, creamy and finished with cognac and plenty of fresh Maine lobster.
Sauteed Maine mussels with a spicy chorizo sausage in a saffron broth paired with a spanish style paella.
Handmade potato gnocchi’s paired with figs & local NH mushrooms in a brown butter sauce which is finished with pistachios and shaved goat cheese
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 mascarpone, roasted butternut squash, roasted fennel, sage and balsamic drizzle
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.