Oyster hot shots with tequila, lime and cilantroPuree of red beet soup with creme fraiche Seared loin of yellowfin tuna with salad of beluga lentils, basil oil and aged balsamic Tenderloin of beef with garlic mashed potatoes, stirfried spinach and yellowfoot chanterelles.Wasabi rice cakes with Asian stirfryBelgian chocolate pot

Our menu changes monthly, using local produce, foraged mushrooms, lamb and beef steaks, the freshest fish and bread baked in a wood fired oven.Appetizer prices from $7-$15,entrees from $14-$32


MENU for August

APPETIZERS

Vermont corn chowder

Mixed green salad with roasted peach vinaigrette

Grilled avocado with goat cheese,black bean salsa and chipotle cream

Dolmades with tzadziki

Oyster tequila lime shooters

Maine crab cake with sliced tomato and green goddess aioli


  

ENTREES

Sauteed shellfish with saffron tomato broth

Seared striped bass with Asian stir fry and crispy Napa cabbage

Yellowfin tuna with grilled pineapple galanga salsa and coconut nage

Calamari,white bean and frisee salad with anchovy aioli

Grilled half chicken with fava bean stew and blue cheese biscuits

Naan bread with parmesan artichoke dip and spinach salad

Heritage Berkshire pork loin chop with sweet potato and rainbow chard

Beef tenderloin with peach and blue cheese pastry and arugula

Lamb loin chops with mint bulgar salad and feta


DESSERTS

Belgian chocolate pot

Sorbets with cookies

Creme brulee

Seasonal desserts and Vermont artisan cheeses change daily