Grilled Asparagus and Artichoke Cialson heirloom tomato and opal basil essence $15
Terrine of Foie Gras with Mâche twenty-five year aged balsamic and white truffle oil $19
Tuna Tartare avocado and ginger essence $16
Wild Mushroom and Baby Spinach Risotto shaved black truffles and white truffle oil $16
Flash Fried Soft Shell Crabs grape tomato and spring onion salsa $17
Spring Tomato Gazpacho seviche of scallop $13
Spring Greens with Cashel Blue Cheese caramelized pine nuts and sliced pears in a white balsamic vinaigrette $12
Baby Arugula & Citrus Salad Vermont goat cheese, red onion dressing $12
Vermont Farmer’s Caesar Salad crisp romaine, fresh grated Asiago, garlic croutons $11
Duo of Duck Breast & Confit of Leg Himalayan red rice, broccolini, and cured garlic $36
Pan Seared Diver Scallops sautéed local spinach, cauliflower purée and shaved black truffles $36
Zinfandel Braised Beef Short Ribs Chanterelle Mushroom gnocchi $35
Spinach & Garlic Stuffed Crispy Chicken lemon and chive risotto and chardonnay demi-glace $30
Mint and Honey Rubbed Rack of Lamb grilled pencil asparagus, creamy fingerling potatoes, Cabernet demi-glace $39
Poached Maine Lobster fresh tagliatelle pasta and tomato saffron broth $40
Grilled Prime Filet Mignon whipped potatoes, broccolini and baby carrots roasted garlic cream and cabernet syrup $36
Pan Roasted Block Island Swordfish baby bok choy and carrots in a coconut, orange and ginger essence $36
Spinach and Ricotta Cannelloni grilled baby zucchini and parmesan cream $29
© Reluctant Panther, All Rights Reserved