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Our living menu is always changing. This snapshot is from March 2019
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
Grilled 12 oz bavette steak accompanied by a “Shepherd’s Pie” Purple whipped potato pie filled sweet peas, roasted corn & carrots which is topped with a twice baked parmesan potato crown
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.
Sautéed Shrimp surrounded by a massaman curry stewed vegetables which is paired with a lemongrass scented jasmine rice which is finished with a raita red curry mousse in puff pastry cone
Rice crispi battered Gulf of Maine red fish which is accompanied by a tomato seafood bouillabaisse (will contain shellfish)
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.
Fried ravioli filled with artichokes – ricotta & feta cheese placed atop a Briami (Greek Ratatouille) which is finished with fire roasted garlic & tomatoes
Braised NY steak & fingerling potatoes placed in a crispy baked parmesan cheese bowl placed atop a romaine salad with a roasted garlic & shallot caeser dressing and accompanied by crispy focaccia croutons
Arugula greens tossed with a mint citrus dressing paired with diakon radish filled with a cranberry mousse with is topped with dried cranberries & grapes with toasted walnuts
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
Roasted duck tenders in a soy broth with house made noodles & paired with fresh baked herb crackers
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.