Farm to Table Cuisine - Chef Owned

SPRING MENU

APPETIZERS

Butter Lettuce with Sage Farm Worchester Tomme, Smoked Marcona Almonds, Dates
& Sherry Vinaigrette
12

Spring Dug Parsnip Soup with House Made Bourbon Bacon & Mostarda
-Available without bacon-
10

Lamb Crepinette with Minted Pea Purée & Radish Salad
15

Vermont Country Paté with Pickled Vegetables, Fruit Compote & Herbed Toast
14

Crispy Rhode Island Calamari with Frisée, Reggiano & Capers
13

Root Vegetable Frites with Chevre & Truffle Gastrique
13

Organic Garden Salad with Shaved Spring Vegetables, Rhubarb & Honey Vinaigrette
10
 

ENTRÉES

Skillet Chicken with Spring Vegetables, Roesti Potatoes & Lemon Jus 
28

 Pasture Raised Beef Tenderloin with Celery Root Gratin, Braised Leeks, Truffle Butter & Port Wine Sauce
43
Add - Freshly Shaved Black Truffles - $12

 Herb Butter Poached Maine Lobster with White Bean Purée, Artichoke Barigoule,
Preserved Lemon & Shallot Crostini
43

 Smoked Maple Syrup Glazed Double Pork Chop with Cheddar Polenta,
“Peas & Carrots” & Whole Grain Mustard Sauce
30

Pan Seared Trout with Warm Fingerling Potato & Spinach Salad, Ramps & Horseradish Crème Fraîche
28

Roasted & Braised Moroccan Spiced Rabbit with Cous Cous, Olives, Sultanas, Harissa & Yogurt
38

 Morel Mushroom Gnocchi with Asparagus, Reggiano & Poached Farm Egg
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
-
Spring Dug Parsnip Soup with House Made Bourbon Bacon & Mostarda
-Available without bacon-
or
Organic Garden Salad with Shaved Spring Vegetables, Rhubarb & Honey Vinaigrette

-

Skillet Chicken with Spring Vegetables, Roesti Potatoes & Lemon Jus
or

Pan Seared Trout with Warm Fingerling Potato & Spinach Salad, Ramps & Horseradish Crème Fraîche

or

Morel Mushroom Gnocchi with Asparagus, Reggiano & Poached Farm Egg

-

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
Root Vegetable Frites with Chevre & Truffle Gastrique

or
Lamb Crepinette with Minted Pea Purée & Radish Salad

-

Pasture Raised Beef Tenderloin with Celery Root Gratin, Braised Leeks, Truffle Butter & Port Wine Sauce
Add - Freshly Shaved Black Truffles - $12

or

Herb Butter Poached Maine Lobster with White Bean Purée, Artichoke Barigoule,
Preserved Lemon & Shallot Crostini
-

Choice of Dessert from our Menu

-

Organic Green Mountain Coffee or Vermont Artisan Tea Selections

68

DESSERTS 10

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

Black Currant Meringue Tart with Dried Apricot Sauce
 
Maple Crème Brulée with Brown Butter Madeleine

Carrot Cake Ice Cream with Pistachio Shortbread

Cordillera Fair Trade Chocolate Truffle Torte with Mint Julep Sorbet
& Preserved Raspberry Sauce

Chocolate Brioche Bread Pudding with Chestnut Purée & Chocolate Grand Marnier 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 -MSN.com