Farm to Table Cuisine - Chef Owned

SUMMER MENU

APPETIZERS

Tomato & Watermelon Panzanella Salad with Vermont Creamery Goat Feta & Roasted Castelvatrano Olives
13

Summer Corn Soup with Corn Fritter & Ramp Oil
10
-available with Maine Lump Crab Salad for an additional $4-

House Made Charcuterie Board with Truffle Toast & Accoutrements
16

Local Tomme Arancini with Romesco Sauce & Garden Cress
14

Oysters on the Half Shell with Pernod Tapioca & Pickled Fennel
14

Crispy Rhode Island Calamari with Frisée, Reggiano & Capers
13

Organic Garden Salad with Shaved Summer Vegetables & Dill Dressing
10

ENTRÉES

Provençal Fish Stew – Oven Roasted Monkfish, Mussels, Summer Beans, Crostini & Rouille
34

Skillet Chicken with Local Peas, Asparagus, Mint, Crème Fraîche & Roasted Corn Polenta
28

Pasture Raised Beef Tenderloin with Sea Salt Roasted Broccoli, Crushed Fingerling Potatoes, Creamed Wild Mushrooms & Truffle Butter
43

Herb Butter Poached Maine Lobster with Pappardelle, Lemon-Thyme, Arugula & Chanterelle Vinaigrette
43

Pork Two Ways - Smoked Pork Loin & BBQ Ribs with Cheddar Mashed Potatoes & Braised Greens
32

Sautéed Trout with Smoked Butter & Heirloom Tomatoes, Chickpea & Cilantro Salad
28

Roasted Summer Vegetable Gnocchi with Squash Blossoms & Chive Emulsion
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
-

Summer Corn Soup with Corn Fritter & Ramp Oil
-available with Maine Lump Crab Salad for an additional $4-
or
Organic Garden Salad with Shaved Summer Vegetables & Dill Dressing

-

Skillet Chicken with Local Peas, Asparagus, Mint, Crème Fraîche & Roasted Corn Polenta
or
Sautéed Trout with Smoked Butter & Heirloom Tomato, Chickpea & Cilantro Salad
or
Roasted Summer Vegetable Gnocchi with Squash Blossoms & Chive Emulsion

-

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
Local Tomme Arancini with Romesco Sauce & Garden Cress
or
Tomato & Watermelon Panzanella Salad with Vermont Creamery Goat Feta & Roasted Castelvatrano Olives
-

Herb Butter Poached Maine Lobster with Pappardelle, Lemon-Thyme, Arugula & Chanterelle Vinaigrette
or
Pasture Raised Beef Tenderloin with Sea Salt Roasted Broccoli, Crushed Fingerling Potatoes, Creamed Wild Mushrooms & Truffle Butter
-

Choice of Dessert from our Menu
-

Organic Green Mountain Coffee or Vermont Artisan Tea Selections
68

 

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.
Vermont’s First Certified Green Restaurant ● Best Chefs America

 

DESSERTS

El Rey Chocolate Fondue
10
Available with Cognac, Rum, Kirsch or Cointreau ~ 2

Strawberry Rhubarb Pistachio Crisp with Grand Marnier Ice Cream
10

Lemon Buttermilk Panna Cotta with Fresh Berry Salad & Anise Sugar Cookies
10

Fair Trade Chocolate Cake with Ganache, Sour Cherries & Sweet Cream
10

Plum Tart with Milk Chocolate Ice Cream & Dulce de Leche
10

Selection of Four Local & Imported Cheeses with Accoutrements
16

 

 Best Chefs America | Certified Green Restaurant