We are thrilled to receive a 2013 Editor’s Choice Award for “Best House Charcuterie”! Have you tried ours yet?
Our living menu is always changing. This snapshot is from September 2018
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 citrus rind then seared and accompanied by smoked fingerling potatoes & crispy bean wrapped spring roll which is finished with a NH maple paint
Boneless NY strip steak rubbed with salt and pepper, accompanied by baby potatoes, pearl onions, baby corn and baby peppers finished with a tri colored peppercorn sauce
Crispy confit duck leg paired with a pan seared duck breast which are both placed atop a sweet potato “bacon hash” finished with an orange black pepper marmalade with a hot & smoky BBQ sauce
Slow roasted lamb osso buco atop roasted butternut squash gnocchi which is paired with a sauté of NH mushrooms and leeks & finished with roasted whiskey vegetable sauce
Brandy slow braised veal short rib accompanied by sugar pumpkin mashed potatoes paired with chili spiced tri colored baby carrots which is finished with an orange sage cream
Grilled 12 ounce Heart of Ribeye steak which is paired with a butter poached Maine Lobster Tail & accompanied by tarragon bearnaise sauce and sauteed asparagus.
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.
Local caught & blackened placed atop a Portuguese style bouillabaisse stew with chrizo sausage & chick peas
Local caught halibut wrapped in parchment paper which is baked with winter root vegetables & citrus butter which is paired with a chive lemon pearl couscous
Pan seared salmon with Moroccan spices placed atop a Mediterranean vegetable stew with artichoke hearts & baby spinach with blistered grape tomatoes which is finished with a balsamic reduction
Pan seared local day boat scallops placed atop a red onion & bacon jam accompanied by a sweet corn & pea risotto which is finished with a tangy lemon grass sauce
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.
Pan seared tempeh placed atop a sweet corn & hearts of palm ceviche accompanied by puffed crispy rice with a wasabi crème & sliced shitake mushrooms with candied ginger
Braised meatballs placed atop a roma tomato jam paired with a shaved romaine salad with a roasted garlic & shallot dressing which is accompanied by crispy squid ink provolone cheese “croutons”
Roasted roma tomatoes tossed with herbs & extra virgin olive oil accompanied by a blend of Italian olives on a bed of romaine lettuce with a pepperoncini vinaigrette which is topped with crispy calamari
Caprese style tomato salad topped with crispy pancetta & fresh basil accompanied by warm breaded mozzarella balls which is topped with a citrus basil dressing
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
Accompanied by pork Thai chili pot stickers
A New England classic; rich, creamy and finished with cognac and plenty of fresh Maine lobster.
Sautéed Maine mussels paired with mirepoix blanc which is finished with a saffron fire roasted golden tomato broth
The Deviled Trio:
Maine Lobster with tobiko
Smoked Salmon with everything spice
Pancetta with english muffin crumble
Our house made spicy sausage with a creamy blend of cheese fondue accompanied by toasted herb focaccia bread
Seared Ahi Tuna marinated in pineapple juice & rolled in crunch berry cereal served on baked citrus crackers which is accompanied by a lemongrass aioli
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.