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 is our current menu July 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
12oz slow braised lamb osso bucco placed atop a carrot & bell pepper barley “risotto” which is finished with a NH mushroom marsala sauce
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
Pan seared crispy skin on salmon placed atop a hosin – parsnip puree accompanied by buckwheat soba noodles tossed with a vegetable slaw & citrus butter topped with toasted sesame seeds
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
Chicken cordon bleu croutons accompanied by a romaine salad with a roasted garlic & dijon caeser dressing and accompanied by a parmesan crisp
Iceberg wedge with tatziki dressing which is topped with an olive & pepperoncini greek vegetable salad with feta cheese which is finished with crispy chick peas
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
Pan seared crab cake surrounded by a seafood bisque and topped with a pickled vegetables
A New England classic; rich, creamy and finished with cognac and plenty of fresh Maine lobster.
Sautéed Maine mussels accompanied by a blend of fresh and pickled peppers – some sweet, some spicy – which are finished with a tequila butter sauce & taco spiced corn tortillas (gluten free)
The Deviled Trio:
Maine Lobster with tobiko
Smoked Salmon with everything spice
Pancetta with english muffin crumble
Our house made potato rolls which are toasted and topped with crispy Maine lobster which is paired with a citrus bang bang aioli
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 chicharrones 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 cream cheese which is piled on with local crab meat which is finished with crispy wonton’s
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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.