(Featured this March & April) A half-rack of lamb is generously coated in a blend of garlic and aromatic herbs, then slow-roasted to bring out its tender, juicy flavors. It’s accompanied by whipped rutabaga for a smooth, creamy texture and oven-roasted Brussels sprouts, enhanced with smoked pancetta and crispy shallots for a savory crunch. The dish is finished with a drizzle of maple balsamic reduction for a sweet and tangy contrast.

(Featured this May & June) Duck breast is marinated in a traditional 5-spice blend, capturing the essence of each spice, and then pan-seared. It’s served with a star anise and plum port jus that adds a layer of sweet and aromatic complexity. The dish is completed with sides of baby bok choy for a gentle crunch and creamy parsnip purée for smoothness.

(Featured this July & August) Slowly braised for five hours in a rich red wine sauce, this lamb shank is accompanied by roasted baby creamer potatoes and carrots, finished with a sprinkle of fresh gremolata for a burst of flavor.

(Featured this September & October) A chicken breast encrusted with black truffle, resting in a deep Madeira wine sauce, served with blanched white asparagus and truffled potato. A luxurious combination that balances earthy and rich tastes.

(Featured this November & December) Marinated in juniper and rosemary, this roasted venison loin is complemented by a sharp berry gastrique, alongside golden beetroot puree and crispy parsnip ribbons, offering a rich, gamey flavor with sweet and tangy accents.

(Available Year Round) A generous cut of perfectly aged and slow roasted ribeye, rubbed with a Chef’s blend of seasoning. Hand carved and served medium-rare. Accompanied by Chef's choice of fresh, seasonal vegetables roasted with olive oil, minced garlic and fresh parmesan cheese.

(Available Year Round) Baked Vermont white cheddar traditional macaroni and cheese with a crispy panko crust. Comfort food for the soul!

(January-June) A selection of gourmet mushrooms is grilled to create a “steak,” paired with fire-roasted haricot verts for a smoky flavor, and red skin mashed potatoes for comfort. The dish is brought to life with a vibrant chimichurri sauce, adding a fresh and herbaceous note.

(January-June) Crispy chicken is served over French beans that have been marinated in a roasted garlic wine, adding a depth of flavor. The dish includes handmade gnudi and Fontina cheese for a rich and creamy texture, nestled in a lightly dressed frisée salad for freshness.

(January-June) Gourmet mushrooms and root vegetables are slow-simmered in a rich red wine sauce, creating a vegetarian twist on the classic bourguignon. Served with golden Duchess potatoes, this dish offers a comforting, umami-packed experience with a vegan option available.

(January-June) Sea scallops are seared to perfection and placed on a bed of caramelized pearl onions and warm purple potato purée. A light basil béchamel sauce is drizzled over the scallops, finished with a crunchy panko topping for texture.

(July-September) A sugar and salt brined chicken breast, glazed in bourbon, served on a smoked Gouda white bean purée with grilled vegetables. The brining and glazing processes ensure a juicy, flavorful chicken with a hint of sweetness and a smoky depth.

(July-September) A slice of eggplant grilled and rolled with a filling of quinoa, feta cheese, fire-roasted red peppers, and cherry tomatoes, drizzled with a tomato and white wine sauce and pesto, garnished with a parmesan crisp. (Vegan substitutes available)

(July-September) Marinated in black garlic, this swordfish fillet is served with forbidden rice pilaf and braised Swiss chard, all tied together with a pineapple gastrique, offering a complex balance of sweet, savory, and umami flavors.

(October-December)Turkey breast rolled with a cranberry and chestnut stuffing, accompanied by sweet potato purée and Brussels sprouts. This dish combines traditional holiday flavors in a refined presentation, perfect for the festive season.

(October-December) Our Butternut Squash Wellington beautifully encases roasted butternut squash, wild mushrooms, and tender spinach within flaky pastry, enriched with creamy Brie cheese, blending seamlessly with the earthy ingredients. It’s served with a warm sage-infused cream sauce, we also offer vegan options to ensure everyone can enjoy this celebration of festive flavors.

(October-December) A seared sea bass fillet on a creamy bed of leek and potato fondant, covered in a delicate saffron velouté. This dish presents a subtle blend of textures and flavors, highlighted by the luxurious saffron sauce.