Appetizers
Lobster & Brie Fondue
Crispy Pancetta, Chives, Toasted Baguette 20
Butternut Squash, Apple & Spinach Salad
Bourbon-Maple Goat Cheese Cream, Pumpkin Seed Vinaigrette, Cider Reduction 16
Duck Pate
Bacon Jam, Fig Compote, Pickled Grapes, Almonds, Toasted Baguette 17
Maple Brook Farm Burrata
Local Heirloom Beets, Basil Pesto, Pistachios, Pomegranate, Aged Balsamic 16
Crispy Brussels Sprouts
Caesar Vinaigrette, Parmesan Cheese, Crispy Capers, Sunflower Shoots 16
Local Farm Mixed Greens
Dried Figs, Shaved Rupert Cheese, Cauliflower, Slivered Almonds, Orange Vinaigrette, Aged Balsamic 14
Vermont Cheese Selection
Roasted Grapes, Apple Butter, Almonds, Vermont Crackers 18
Soup of the Day
Chef’s Inspiration 12
Entrées
Seared Cod Loin
Creamed Leeks, Wild Mushrooms, Romanesco, Potato Shoestrings, Crispy Capers 36
Vermont Farms Pork Chop
Bacon Potato Gnocchi, Apple, Butternut Squash, Pickled Fennel, Brown Butter Sage Sauce 37
Seared Scallops
Parsnip Puree, Butternut Squash, Black Rice, Crispy Leeks, Blood Orange Emulsion 45
Switchback Ale Braised Short Ribs
Smoked Cheddar Mashed Potatoes, Carrots, Cipollini Onions, Brussels Sprouts 37
Vegan Carrot & Spinach Pappardelle Pasta
Wild Mushrooms, Spinach & Cashew Pesto, Shaved Cauliflower 34
Braised Venison Osso Buco
Creamy White Polenta, Bacon Lardons, Celery Root, Pomegranate, Parsley Gremolata, Black Pepper Jus 42
Roasted Misty Knoll Chicken Breast
Butternut Squash & Mascarpone Ravioli, Romanesco, Creamy Shallot Sauce, Pecan Crumble 36
Farm Vegetable Risotto
Chef Inspired 33
Grilled ‘Butcher Reserve’ Vermont Ribeye
Sweet Potato Puree, Parsnip & Sautéed Spinach, Wild Mushroom & Middlebury Blue Cheese Compote 47