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