We are thrilled to receive a 2013 Editor’s Choice Award for “Best House Charcuterie”! Have you tried ours yet?
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 bone in pork chop which has been brined then seared and accompanied by a “pork pie” and finished with a maple candy crunch
Boneless NY strip steak rubbed with salt and pepper, accompanied by a duo of parmesan potato frites and paired with an Italian cream corn sauce
Pan seared orange beer brined duck breast which is paired with a confit duck leg brussel sprout hash alongside duck confit fingerling potatoes with a mustard aioli & finished with a malt whiskey grapefruit marmalade
12oz slow braised lamb osso bucco placed atop a carrot & bell pepper barley “risotto” which is finished with a NH mushroom marsala sauce
Au poivre 10oz bavette steak accompanied by smashed sour cream potatoes and bacon roasted brussels sprouts which is finished with chocolate coffee cognac sauce and blackberry gel
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.
Shrimp, mussels & a crispy crab cake accompanied by Linguine pasta which is tossed in a roasted garlic and white wine butter sauce and paired with grilled foccicia bread
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
Local caught grilled swordfish placed atop a spicy red vegetable curry stew which is accompanied by a coconut milk crème
Roasted zucchini which is hollowed out and filled with a cilantro & pablano pepper rice which is placed atop a basil sponge cake surrounded by a vegetable nage
Baby spinach tossed with a warm pistachio vinaigrette with Mission figs which is topped with bleu cheese & candied maple bacon
Warm Caribbean spiced shrimp cake paired with frisee greens & our house made dried papaya with papaya seed vinaigrette
Mixed field greens accompanied by bourbon blistered blueberries & fresh kiwi which is paired with a strawberry champagne dressing which is topped with spiced walnut brittle
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 focaccia bread cubes topped with shaved steak accompanied by onions and bell peppers which is topped with a parmesan & cheddar cheese fondue
Spiced duck leg confit paired with mandarin orange crepes accompanied by a napa cabbage & vegetable slaw with a drizzle of sweet lavender red wine vinaigrette
Baked flatbread with a roasted garlic ricotta cheese topped with pork belly, guanciale, chorizo sausage & caramelized onions which is topped with crispy shoestring potatoes
Traditional steak tartare made with capers, red onions and served with lightly grilled baguette slices.
Crispy BBQ pork belly soft tacos paired with grilled pineapple & corn salsa with pickled red onions which is finished with a roasted poblano pepper aioli
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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.