Farm to Table Cuisine - Chef Owned

FALL MENU

APPETIZERS

Local Greens with Pear, Sage Farm Worcester Tomme, Smoked Black Walnuts
& Mulled Wine Vinaigrette
12

Fire Roasted Tomato Soup with Pork Belly & Local Alpine Cheese Crouton
10

Wild Mushroom & Oxtail Tartine with Preserved Ramp Gremolata
16

Pumpkin Frites with Chevre & Truffle Honey Gastrique
12
Add - Freshly Shaved Black Truffles - $12

Maine Crab Fritters with Corn Purée, Basil & Belgian Endive
14

Crispy Rhode Island Calamari with Frisée, Reggiano & Capers
13

Organic Garden Salad with Shaved Apple, Cucumber, Watermelon Radish
& Tarragon Buttermilk Dressing
10

ENTRÉES

Skillet Chicken with Fennel Smashed Potatoes, Tamarind BBQ Sauce
& Blistered Green Beans
28

Pasture Raised Beef Tenderloin with Creamed Fingerling Potatoes, Oven Roasted Broccoli
& Bayley Hazen Butter 
43

Herb Butter Poached Maine Lobster with Roasted Butternut Squash Purée,
Warm Sweet Corn & Arugula Salad & Crispy Onion Rings
43

Snug Valley Farm Pork Shank with Bacon Cornbread, Stewed Crabapples & Braised Greens
29

Pan Seared Arctic Char with Spaghetti Squash, Leek & Olive Fondue & Lemon Brown Butter
28

Spice Roasted Venison Loin with Red Wine Braised Cabbage & Chestnut Spätzli
41

Fall Vegetable Gnocchi with Maplebrook Farm Ricotta & Crispy Artichokes
27

TASTING MENUS

Custom Wine Pairings Available Upon Request
Seasonal Sorbet Intermezzo is available for an additional $3
Artisan Cheese Plate Dessert is available for an additional $6

Gold Menu
Chef's Taste of the Evening

-

Fire Roasted Tomato Soup with Pork Belly & Local Alpine Cheese Crouton
or
Organic Garden Salad with Shaved Apple, Cucumber, Watermelon Radish
& Tarragon Buttermilk Dressing

-

Skillet Chicken with Fennel Smashed Potatoes, Tamarind BBQ Sauce & Blistered Green Beans
or
Pan Seared Arctic Char with Spaghetti Squash, Leek & Olive Fondue & Lemon Brown Butter
or
Fall Vegetable Gnocchi with Maplebrook Farm Ricotta & Crispy Artichokes

-

Choice of Dessert from our Menu

-

Organic Green Mountain Coffee or Vermont Artisan Tea Selections

46

Platinum Menu
Chef's Taste of the Evening

-

Crispy Rhode Island Calamari with Frisée, Reggiano & Capers
or
Pumpkin Frites with Chevre & Truffle Honey Gastrique
or
Wild Mushroom & Oxtail Tartine with Preserved Ramp Gremolata

-

Spice Roasted Venison Loin with Red Wine Braised Cabbage & Chestnut Spätzli
or
Herb Butter Poached Maine Lobster with Roasted Butternut Squash Purée,
Warm Sweet Corn & Arugula Salad & Crispy Onion Rings
or
Pasture Raised Beef Tenderloin with Creamed Fingerling Potatoes, Oven Roasted Broccoli
& Bayley Hazen Butter 

-

Choice of Dessert from our Menu

-

Organic Green Mountain Coffee or Vermont Artisan Tea Selectionss

68

DESSERTS 10

Cordillera Fair Trade Chocolate Fondue
Available with Cognac, Rum, Kirsch or Cointreau - 4

Upside Down Blueberry Cake with Honey & Crème Fraîche

Local Mascarpone Panna Cotta with Roasted Figs & Walnut Shortbread

Fair Trade Chocolate Bread Pudding with Chestnut Purée
& Chocolate Grand Marnier Ice Cream

Vermont Apple Galette with Extra Sharp Cheddar Crust, Cider Reduction & Maple Rosemary Ice Cream

Selection of Four Local & Imported Cheeses with Accoutrements 16

We are happy to accommodate special desires & dietary needs
Consumption of raw or undercooked meats or eggs may be harmful to your health

Proud Members of the Vermont Fresh Network, Slow Food & Local First Vermont Best Chefs America ● Vermont's First Certified Green Restaurant ● Santé Innovative Cuisine & Sustainable Restaurant Award ● #1 Most Romantic Restaurant in Vermont –Trip Advisor Award & MSN.com