Appetizers

Chef's Nightly Soup
Creamy Porcini Mushroom & Brie Soup
9

Grilled Apple Brandy Duck Sausage
Served with Local Cornmeal Polenta & Sunny Duck Egg
13

Smoked Organic Salmon
Served with Soft Egg, Shredded Leek & Dijon Mayonnaise
14

Five-Spice Seared Maine Diver Scallops
Served with Carrot Purée & Crystallized Ginger Dried Mango Relish
16

Vermont Cheese Plate
Served with House-Made Apple Butter, Stony Point Apiaries Honey & Castleton Crackers
12

Salad

Baby Spinach
Served with Spice Roasted Pear, Great Hill Bleu Cheese Vinaigrette & Maple-Glazed Bacon
11

Entrées

Braised Halibut
Served with Roasted Cherry Tomatoes, Melted Leeks & Potato Purée
32

Cast Iron-Seared Mahi-Mahi
Served with Black Rice, Carrot Purée, Haricot Verts, Crystallized Ginger Dried Mango Relish & Miso-Mirin Glaze
25

Snake River Wagyu "Pot Roast"
Served with Baby Carrots, Yukon Mash & Demi-Glace
29

Roast Leg of Lamb
Served with Fingerlings, Haricot Verts & Roasted Shallot Mint Chutney
24

Buttermilk Fried Cavendish Quail
Served with Local Cornmeal & Taylor Farm Smoked Gouda Waffle, Baby Spinach Sauté & Maple Bacon Apple Butter
27

Penne Pasta
Served with Porcini Mushrooms, Baby Spinach, Cherry Tomato, Porcini-Parmesan Broth & White Truffle Dust
22