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Dinner Menu

Sample Menu. As our culinary team continues to use fresh,
local ingredients, menu items are subject to change.

Soups

Vermont Cheddar

8

Soup du Jour

8

Salads

GEM LETTUCE AND SNAP PEAS

Great Hill blue cheese, shaved radishes, sunflower seeds, Green Goddess dressing 9

BABY ARUGULA

roasted cherry tomatoes, haricots verts, chickpeas, Vermont chèvre,lemon oregano vinaigrette 10

HOUSE GREENS

Herb vinaigrette 7
add warm Vermont Creamery goat cheese or Great Hill blue cheese add 2

Appetizers

RADISH, GRAPEFRUIT AND AVOCADO

honey and mint yogurt, walnuts 12

CARAMELIZED BROCCOLI

shishito peppers, golden raisins, pepitas, vadouvan curry sauce 12

PROSCIUTTO AND GRILLED ASPARAGUS

melon, mâche, asparagus emulsion 13

SEARED DAYBOAT SCALLOPS

spinach, sugar snap peas, saffron cream 14

RICOTTA GNOCCHI

guanciale, tomato, mushrooms, spring peas, tarragon 14

VERMONT CHEESE PLATE

Rory’s scones, marcona almonds, honey, quince paste, Castleton crackers
two cheeses 12 / four cheeses 16

Entrees

PAN ROASTED NEW YORK SIRLOIN

crispy duck fat smashed heirloom potatoes, baby broccoli, green garlic jam, cabernet demi-glace 33

GRILLED PRAWNS

wild rice, mustard greens, braised fennel, haricots verts, chimichurri 28

CRISP ROASTED DUCKLING

currant, almond and grilled red onion tabbouleh, spiced mango chutney 32

LAMB SHOULDER ROASTED IN HAY

house-made herb tagliatelle pasta, spring mushrooms, lavender mint gremolata 29

HORSERADISH CRUSTED COD

crispy leeks, herb mashed potatoes, balsamic shallot reduction 28

MAPLE BRINED PORK CHOP

grilled asparagus, creamy polenta, rosemary and rhubarb compote 28

GRILLED CELERIAC

whipped Yukon Gold potatoes and celeriac, onions, peas, asparagus,gooseberry sauce 23

HAZELNUT SEARED HALIBUT

Okinawan sweet potato puree, cipollini onion and fava beans, kumquat gastrique 31

 

 


Executive Chef Jeremy Conaway and Team

Vermont law requires us to let you know that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.


We are proud to support our local farmers and our community. Some of our partners include:

Crossroad Farm - McNamara Dairy - Blue Moon Sorbet - VT Coffee Company - Strafford Organic Creamery - Putney Mountain Winery - Vermont Creamery - Cabot Creamery - Northeast Family Farms - Wood Mountain Fish



Download Dinner Menu

Wines

White

Sparkling

GLERA, BRUT PROSECCO, LE DOLCI COLLINE, DOC, ITALY

Glass 9 / Bottle 36

MACABEO, PARELLADA, XARELLO, NAVERAN BRUT NATURE ‘15, PENEDES, CAVA, SPAIN

Glass 12 / Bottle 48

BRUT, “NORTH COAST” N.V., SIMON PEARCE RESERVE, CARNEROS, CALIFORNIA

Glass 16 / Bottle 64


Dry, crisp whites

PINOT GRIGIO, CA DONINI ‘16, DELLE VENEZIE, ITALY

Glass 9 / Bottle 36

SAUVIGNON BLANC, MOHUA ‘16, MARLBOROUGH, NZ

Glass 9 / Bottle 36

GRUNER VELTLINER, RUTTENSTOCK ‘17, ROSCHITZ, AUSTRIA

Glass 10 / Bottle 40


Chardonnay

FOX RUN “DOYLE FAMILY VINEYARD” ‘16, (UN-OAKED), FINGER LAKES, NEW YORK (S)

Glass 9 / Bottle 36

DEVOIS DE PERRET ‘16, LANGUEDOC-ROUSSILLON, FRANCE

Glass 10 / Bottle 40

SIMON PEARCE RESERVE ‘16, SONOMA COUNTY, CALIFORNIA

Glass 12 / Bottle 48


Aromatic, floral whites

RIESLING, PAUL D. ‘16, WAGRAM, AUSTRIA

Glass 10 / Bottle 40

ROSE'

ARTIGIANO ROSATO, ‘17 TERRE DE CHIETI IGT, ITALY

Glass 9 / Bottle 36

PINOT NOIR, ANNE AMIE CUVEE A “MIDNIGHT SAIGNEE” ‘17, WILLAMETTE VALLEY, OREGON

SPARKLING PINOT NOIR, HILLINGER SECCO ROSE, BURGENLAND, AUSTRIA

Glass 13 / Bottle 52

REDS

Light to medium body reds

BORDEAUX BLEND, CHAMONIX ROUGE ‘15, FRANSCHHOEK, SOUTH AFRICA

Glass 11 / Bottle 44

PINOT NOIR, CHRISTOPHER MICHAEL ‘16, WILLAMETTE VALLEY, OREGON

Glass 10 / Bottle 40

PINOT NOIR, SIMON PEARCE RESERVE ‘16, SONOMA COUNTY, CALIFORNIA

Glass 15 / Bottle 60


Full bodied reds

CABERNET SAUVIGNON, DOMAINE BOUSQUET ‘17, MENDOZA, ARGENTINA (O)

Glass 8 / Bottle 32

CABERNET SAUVIGNON, SECRET CELLARS ‘16, PASO ROBLES, CALIFORNIA

Glass 10 / Bottle 40

CABERNET SAUVIGNON, SIMON PEARCE RESERVE ‘15, PASO ROBLES CALIFORNIA

Glass 12 / Bottle 48

 


Spicy, rustic reds

SYRAH, AIRFIELD ESTATES ‘14, YAKIMA VALLEY, WASHINGTON

Glass 10 / Bottle 40

TEMPRANILLO, GRACIANO, LA SORDA ‘14, RIOJA ALEVESA, SPAIN

Glass 11 / Bottle 44

BARBERA, PERTINACE ‘15, BARBERA D’ALBA, ITALY

Glass 12 / Bottle 48

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