Soup of the day
Garden Salad with Shaved Fennel, Mushrooms, Diced Tomatoes, Shallots and a Fresh Herb Vinaigrette
Tartare of Three Fish - Cured Tuna, Salmon and Halibut with Potato Gaufrettes and Horseradish Cream
Beef Shank Ravioli in Beef Consomme with a Julienne of Vegetables
Pan Seared Sea Scallop on a Truffled Pea Salad with Crispy Leeks
Beet Bento Boxes with Goat Cheese Mousse, Toasted Hazelnuts and Herb Salad with Beet Vinaigrette
House Paté with Pickled Ramps, Dijon Mustard and Toasted Batard from Allechante Bakery
Fried Squash Blossoms with Ricotta, Golden Raisins, and Pinenuts, Preserved Lemon Vinaigrette
Vol-au-vent of Escargots with a Garlic-Herb Cream
Maine Lobster Tail with Lobster Tempura, Sautéed Bok Choy, Gingered Carrot Sausage, Plum Sauce
Pan-Roasted Giannone Farm Chicken Bread Stuffed with Foie Gras, Creamy Corn Flan and Wild Mushrooms
Rabbit Three Ways - Braised Leg, Pan Seared Loin and Rabbit Belly Pancetta with Three Bean Salad, Sage Petatoes
Vermont Raised Beef - Market Cut from Wood Creek Farm of Bridport, VT, with Chef’s Garnish
Wild Striped Bass with Mahogany Clams, Rice Beans, Tesa and Braised Swiss Chard
A Tasting of Vegetarian Items: Artichoke Gnocchi with Thyme Butter, Saffron Fettucine with Asparagus, Spinach Tomato Risotto
Seasonal Berry Shortcake
Chocolate Caramel Tart with Roasted Banana Ice Cream
Cookie Plate - Truffles, Shortbread, Hazelnut Biscotti and Honey Gingerbread
Old Fashioned Sundae with Vanilla Ice Cream, Valrhona Chocolate Sauce, Walnut Praline, Whipped Cream, and Brandied Cherries
Maple Panna Cotta with Pecan Crusted Apple Chips
Trio of Home-Made Sorbets with Citrus Tuiles
Cheese Plate - Varied Selection of Local Artisanal Cheeses with House-Made Breads and Fruit
Soup of the Day
Garden Salad with Shaved Fennel, Mushrooms, Diced Tomatoes, Shallots and a Fresh Herb Vinaigrette
Hearts of Romaine with Oil Cured Anchovies, Roasted Garlic Parmesan Dressing, Focaccia Croustade
House Pâté with Pickled Ramps, Dijon Mustard, and Toasted Bâtard from Alléchante Bakery
Vol-au-vent of Escargots with a Garlic-Herb Cream
Rustic Bread Salad with Local Tomatoes, Red Onion, Basil and a Red Wine Vinaigrette
House made Flatbread with Today’s Selection of Fresh Ingredients
Chilled Asparagus Vinaigrette with Roasted Red Peppers and Walnut Vinaigrette
Cheese Plate - choose 3 or have all 5, selection varies
Side of Hand-Cut French Fries
Crispy Duck Confit with Warm Potato Salad and Mesclun Salad with Mustard Vinaigrette
Burger and Fries - VT Raised Beef from Wood Creek Farm of Bridport, VT. Served on Homemade English Muffins with Cheddar or Gruyere Cheese, French Fries and Salad
Gnocchi - Potato Dumplings Served in a Gruyere Cheese Sauce with Spinach and Tomato
Maple Vinegar Glazed Whole Chicken Leg served with Carrots and Hand-Cut French Fries
Mussels Steamed in White Wine, Shallots and Garlic served with Toasted Allechante Bâtard
Wednesday - Pan-Roasted Double Cut Pork Loin Chop with Sautéed Apples and Cider Sauce
Thursday - Steak Frites, 7 oz. Culotte Steak with Fries and a Small Salad
Friday - Chef’s Selection of Seafood with This Week’s Preparation
Saturday - Seared Tuna Nicoise with Green Beans, Potato, Tomato, Black Olives and Egg
Sunday - Carnaroli Risotto of the Week