SEP/OCT - Marinated pork chop with Beauregard sweet potato puree, mango and sage chutney, sunchoke chips, creamy dijon sauce & brussel sprouts.
NOV/DEC - Sauted duck breast on frisee with honey balsamic reduction, herb mash, pickled fennel and cranberry compote with winter vegetables.
Jan/Feb - House made lobster ravioli with ricotta and mascarpone cheese, creamy basil soubise, compound sage butter, garnished with squash blossoms.
May/June - Sesame Crusted Yellow Finn Tuna, Mango chutney, blood orange ponzu sauce, Radish
March/April - Whole butterflied Branzino with vierge sauce, mediterranean salad, fried capers, lemon.
July/August - Smoked trout on bed of lentils w/ Beet puree, garlic confit aioli, lemon cured egg yolks, wild mushrooms
September/October - Lamb shoulder braised with onion, fennel, and citrus. Served with house dill tzatziki sauce, pita bread, red onion salad with mint.
November/December - Marinated then roasted quail w/ sweet plum glaze, slow roasted pearl onions, winter citrus salad.
January/August - Cedar plank salmon w/ Lemon risotto, squash, beurre blanc.
MAY/JUN - Basted halibut on a bed of edamame and pickled shallot succotash, citrus beurre blanc, spiced carrot butter and green onion.
12-14 ounces of succulent ribeye. Slow roasted to medium rare and rubbed with a house blend of spices.Served with herb roasted potatoes, seasonal vegetables and a side of au jus. Horseradish cream upon request.
Herb Roasted Hen w/ Romesco, pickled red onions, roasted fingerlings. Seasonal vegetables. (Nut Allergy)
Grilled slice of eggplant rolled with quinoa, feta cheese, fire roasted red peppers, cherry tomatoes and herbs . Served over a tomato and white wine pan sauce, pesto drizzle and a parmesan crisp. (Vegan Option)
Roasted Marinated Portobello sliced and served upon Herbed Farro, Red Bell Peppers and Wilted Greens with an Orange Blossom Honey Drizzle and Toasted Almonds.
Vermont White Cheese Traditional Macaroni and Cheese baked in a 3 cheese sauce. Topped with a crispy panko breading . Garnished with basil, fire roasted cherry tomato and pesto.