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Our living menu is always changing. This snapshot is from March 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 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
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 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.
Swordfish medallions pan seared and glazed with a Thai chili sauce accompanied by a water chestnut fried rice which is topped with smoked crispy cauliflower
Ocean Perch dipped in a robust beer batter and fried crispy which is accompanied by potato rounds stuffed with double whipped cheese mashed potatoes & a caper berry tartar sauce
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
Trio of crab cake stuffed shrimp paired with pan seared sea scallops which are placed atop a butternut squash puree & accompanied by roasted root vegetables
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 carrot ginger dressing accompanied by roasted butternut squash with pomegranate & pumpkin seeds topped with toasted honey granola
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
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
Potato & caramelized onion soup topped with crispy pork belly and chives
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
Spicy Yellow Fin Tuna placed inside a sushi nori rice roll which is then wrapped in a wonton and served crispy & paired with a soy sweet chili 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.