Appetizers

~ Potato kale soup with chorizo ~
~ Mixed greens with lemon zest, toasted caraway & course salt ~
~ Baby Romaine with feta, tomatoes, olives & roasted peppers ~
~ Winding Brook Farm pork rillettes and Glover rabbit terrine ~
~ Maine crab cake with slaw & spicy remoulade ~
~ Oysters on the half shell either lightly pickled Spanish style or with dill, horseradish creme fraiche ~
~ Parsnip gratin with Springbrook Tarentaise & seared fois gras ~

Entrees

~ Seared scallops with spicy potato cake & fire roasted tomato sauce ~
~ House cured salmon with fingerling potato salad & Dijon sauce ~
~ Grilled swordfish with grapefruit, butter sauce & pencil asparagus ~
~ Stuffed delicata squash with tomato sauce ~
~ Chicken breast stuffed with Springbrook Tarentaise & Vermont smoked ham with sweet potato ~
~ Tenderloin of beef with tempura smelt & warm fennel salad  ~
~ Braised venison shank with egg noodles ~