802.295.1470

- Dinner Appetizers -

Ancho Pulled Pork - jicama, crispy tortilla, tomatillo cilantro sauce - 11

Maine Crab Cake - smoked bacon, roasted corn, potatoes, lemon thyme cream - 12

Sullivan Harbor Farm Smoked Salmon - capers, red onions, potato dill salad - 12

Prince Edward Island Blue Mussels - spring garlic, tomato, basil, focaccia - 11

Exotic Mushroom Strudel - chevre, white truffle vinaigrette - 11

- Salads -

Arugula - cantaloupe, prosciutto, parmesan, ice wine vinaigrette - 9

Spinach - local goat feta, black olive vinaigrette - 9

Seasonal Greens - herb vinaigrette - 6

Seasonal Greens with Warm Vermont - Goat Cheese or Great Hill Blue Cheese - 8

- Dinner Entrees -
      
Parmesan Polenta Napoleon - sun-dried tomatoes, watercress, fennel, peas, artichoke vin blanc - 22

Horseradish Crusted Blue Cod - crispy leeks, herb mashed potatoes, balsamic shallot reduction - 26

Crispy Roast Duckling - vegetable fried rice, mango chutney sauce - 30

Seared Arctic Char - sweet onions, asparagus, toasted almond basmati, honey orange sauce - 28

Misty Knoll Chicken "Scaloppine" - exotic mushrooms, spinach, pappardelle, marsala sauce - 26

Grilled Pork Tenderloin - fontina, pancetta, spinach, roasted potatoes, anise soubise - 27

Grilled “Terrace” Steak - broccolini, mashed golden mascarpone potatoes, balsamic maple sauce - 29

All menus subject to change

Chef Joshua Duda and Team
Wine Spectator Magazine “Best of Award of Excellence” Winner