Our events team works for you!We’ll make any special occasion fabulous.
Our living menu is always changing. This is our current menu November 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 a brown butter seared stuffing accompanied by cranberry compote topped with a pink peppercorn ajus and a macadamia nut crumble
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
Pan seared jerk spiced duck breast with a corn & parsnip puree accompanied by charred tri colored baby carrots & confit sweet potato cubes which is finished with roasted purple cauliflower and brown sugar “popped”’ blueberries
Sautéed beef tenderloin tips tossed with Gernal Tso’s sauce paired with soy pork fried rice and crispy wonton chips
12oz slow braised lamb osso bucco placed atop a carrot & bell pepper barley “risotto” which is finished with a NH mushroom marsala sauce
Pan herb basted 14oz ribeye steak accompanied by a loaded red bliss skillet potato with our hose made cheese blend, crispy bacon lardons and chives
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.
Crispy haddock filet breaded in corn tortillas on a bed of black bean & roasted corn couscous paired with a corn jus
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.
Crispy tofu placed atop our own pie crust bowls which is paired with a brandy braised mire poix stew
Roasted chicken breast caesar salad with a parmesan pesto glaze with herb croutons finished with crispy parmesan crisps
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
A blend of creamy potatoes and sharp cheddar cheese with crispy bacon which is finished with a maple cream
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:
Bacon jalapeño parmesan crisp
Chicken cordon blue
Taco Shrimp with roasted corn salsa
Our house made honey thyme glazed chicken wings which is accompanied by corn & sweet potato fritters topped with a maple chili lime aioli
Seared Ahi Tuna tossed with caramel & white cheddar popcorn which is accompanied by a soy and citrus aioli
Chef’s choice of pork (please ask server) which is accompanied by crispy guanciale alongside molasses glazed spare ribs & our house made pork terrine with apple cider pesto
Traditional steak tartare made with capers, red onions and served with lightly grilled baguette slices.
Baked flatbread topped with a vegetable tzatiki sauce with our own lamb sausage paired with bell pepper & onions which is topped with a feta goat cheese and finished with a mint gastrique
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.