802.295.1470

- Lunch Menu -

Cup of Soup - 5

Field Greens Salad - 6
 with warm Vermont goat cheese or Great Hill Blue Cheese - 8

Bowl of Soup with a Green Salad - 12

Shepherd’s Pie - local grass fed beef - 13

Sesame Seared Chicken - spicy apricot dipping sauce, noodle salad - 13

Grilled Chicken Sandwich - roasted red peppers, parmesan aioli, orzo salad - 13

Scallop and Shrimp Quesadilla - pico de gallo, avocado crema - 14

Crisp and Spicy Calamari Salad - mesclun greens, creole rémoulade - 13

Exotic Mushroom Orecchiette Pasta - arugula, peas, fontina fondue - 13

Spinach and Artichoke Salad - grilled focaccia, parmesan peppercorn vinaigrette - 12

Mediterranean Lamb Burger - New England lamb, rosemary aïoli,
roasted red pepper and feta salad - 15

Crab and Cod Cake - smoked bacon, roasted corn, potatoes, lemon thyme cream  - 15

Grilled Steelhead Trout - asparagus, roasted shallots, new potatoes, grain mustard vin blanc - 15

All menus subject to change

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