Our events team works for you!We’ll make any special occasion fabulous.
Our living menu is always changing. This snapshot is from September 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 lamb osso buco accompanied by an assortment of sautéed NH Mushrooms which is paired with a creamy roasted butternut polenta
Brandy slow braised veal short rib accompanied by sugar pumpkin mashed potatoes paired with chili spiced tri colored baby carrots which is finished with an orange sage cream
Grilled 12 ounce Heart of Ribeye steak which is paired with a butter poached Maine Lobster Tail & accompanied by tarragon bearnaise sauce and sauteed asparagus.
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.
Local caught & blackened placed atop a Portuguese style bouillabaisse stew with chrizo sausage & chick peas
Local caught Mahi Mahi which is pan seared and glazed with a Thai chili sauce accompanied by a water chestnut fried rice which is topped with smoked crispy cauliflower
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 shrimp placed atop a crispy crab cake paired with pan seared sea scallops accompanied by a tomato & cranberry gel which is 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.
Roasted spaghetti squash tossed with fresh basil pesto accompanied by crispy falafel meatballs with an olive tapenade and topped with a cucumber & dill tzatzki sauce
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.
Roasted roma tomatoes tossed with herbs & extra virgin olive oil accompanied by a blend of Italian olives on a bed of romaine lettuce with a pepperoncini vinaigrette which is topped with crispy calamari
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
Black bean & corn relish with crispy tortillas finished with a margarita crème
A New England classic; rich, creamy and finished with cognac and plenty of fresh Maine lobster.
Sautéed Maine mussels with a blend of grilled apple rings in a hard cider Dijon mustard broth finished with cinnamon dusted grilled bread
House blended cheese & relish stuffed inside meatballs which are topped with a “special” sauce and finished with a sesame – pork rind crumble
The Deviled Trio:
Maine Lobster with tobiko
Smoked Salmon with everything spice
Pancetta with english muffin crumble
Our special mix of herbs & spices blended with New England lump crab accompanied by sweet potato chips
Seared Ahi Tuna served on baked wonton crackers which is accompanied by a whipped wasabi cream
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.