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Farm to Table Cuisine - Chef Owned
802-244-7476

WINTER MENU

Our menus change seasonally and are created around the best products available from our network of farmers.  At any given time, we will use products from 30 different Vermont farms.

APPETIZERS

Cress with Roasted Brussels Sprouts, Local Blue Cheese, Crispy Pork Belly,
Spiced Walnuts & Pomegranate Vinaigrette
-Available without Pork Belly-
13

Truffled Sunchoke Soup with Frizzled Sunchokes & Beet Oil
9

Wild Mushroom Tartine with Truffle Honey Gastrique
- available with freshly shaved black truffles for an additional $12 -
14

Maine Crabcake with Pickled Napa Cabbage Slaw & Blood Orange
14

Crispy Rhode Island Calamari with Frisée, Reggiano & Capers
13

Lamb Crépinette with Preserved Currant Tomato Caponata, Fennel & Citrus Yogurt Sauce
14

Organic Garden Salad with Shaved Winter Vegetables & Quince Vinaigrette
9

 
ENTREÉS

Whole Grain Mustard Braised Pork Shank with Choucroute
28

Cognac Chicken Fricassee with Root Vegetables, Roesti Potatoes & Cracklins
27

Pasture Raised Beef Tenderloin with Celery Root Gratin, Braised Leeks, Truffle Butter & Port Wine Sauce
Lac Brome Foie Gras + $15  ●  Freshly Shaved Black Truffles + $12
43

Spice Roasted Venison Loin with Chestnut Bread Pudding, Broccoli Rabe & Quince-Sauternes Jus
41

Herb Butter Poached Maine Lobster with Meyer Lemon Mascarpone Risotto, Artichokes & Spinach
43

Pan Roasted Arctic Char with Herbed Polenta, Mustard Greens & Apples Meunière
27

Winter Vegetable Gnocchi with Roasted Squash, House Smoked La Luna Goat Cheese & Sage
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

Truffled Sunchoke Soup with Frizzled Sunchokes & Beet Oil
or
Organic Garden Salad with Shaved Winter Vegetables, Cranberries & Pine Salt

---
Cognac Chicken Fricassee with Root Vegetables, Roesti Potatoes & Cracklins
or
Pan Roasted Arctic Char with Herbed Polenta, Mustard Greens & Apples Meunière
or
Winter Vegetable Gnocchi with Roasted Squash, House Smoked La Luna Goat Cheese & Sage

---
Choice of Dessert from our Menu

Organic Green Mountain Coffee or Vermont Artisan Tea Selections
-
45

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Platinum Menu
Chef's Taste of the Evening

Wild Mushroom Tartine with Truffle Honey Gastrique
- available with freshly shaved black truffles for an additional $12 -
or

Lamb Crépinette with Preserved Currant Tomato Caponata, Fennel & Citrus Yogurt Sauce
or
Crispy Rhode Island Calamari with with Frisée, Reggiano & Capers

---
Herb Butter Poached Maine Lobster with Meyer Lemon Mascarpone Risotto, Artichokes & Spinach
or
Pasture Raised Beef Tenderloin with Celery Root Gratin, Braised Leeks, Truffle Butter & Port Wine Sauce
Lac Brome Foie Gras + $15  ●  Freshly Shaved Black Truffles + $15
or
Spice Roasted Venison Loin with Chestnut Bread Pudding, Broccoli Rabe & Quince-Sauternes Jus

---
Choice of Dessert from our Menu
Organic Green Mountain Coffee or Vermont Artisan Tea Selections
-
67

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*Add $5 for our Artisan Cheese Plate Dessert
Tax & gratuity not included

 

DESSERT

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

Vermont Apple Sorbet Sampler with Ginger Molasses Cookie
Cider Calvados ● Granny Smith ● Spiced Crabapple
9

Fair Trade Chocolate Gateau with Cherry Lambic Compote & Homemade Vanilla Ice Cream
10

Banana Coconut Layer Cake with Passion Fruit Sauce
9

Plum Pudding with Almond Streusel & Mascarpone Cream
9

Selection of Four Local & Imported Cheeses with Accoutrements
16