for Early Summer 2009

First Course

Local Baby Lettuces
~ breakfast radish, herb vinaigrette

Smoked Salmon Salad
~ watercress, frisee, horseradish cream

Line-Caught Mackerel
~ olive tapenade, 12 year balsamic

Grilled Cavendish Farms Quail
~ berry compote, spinach

Sauteed Chicken Livers
~ baby squash, zucchini

Soup of the Evening

 

 

Main Course

Pan Seared Skate Wing
~ crab meat, tomatoes, Israeli couscous, peas

Stinging Nettles Pasta
~ farmer's market vegetables, Renieris Estate olive oil

Marinated Waterford Pork Loin
~ jasmine rice, wild mushroom, spinach

Grass Fed Cote de Boeuf
~ grilled cauliflower, Swiss chard, sun chokes

Grilled Half Poussin
~ orange quinoa, fennel trio

Seared Sea Bass (Loup de Mer)
~ shimp, mahogany clams, bean salad

 

 

Desserts served with Coffee or Tea

Sweet Sushi
~ sweetened coconut rice, ginger ice cream, fresh fruit, sesame tuile, Asian sauces

Strawberry Angel Shortcake
~ Spring strawberries macerated in honey-balsamic, angel food cake, tapioca cream

Carrot Cake Cheesecake
~ Cheesecake between classic carrot cake layers, pineapple sorbet, coconut macaroon

Black & White Mousse
~ Chocolate mousse in white chocolate, seasonal berries, red & white wine glaze

Four Cheese Sampler
~ New England artisinal cheeses, fruit, house-made crackers/breads

This is truly a farm-to-table menu with all meats raised at Vermont state inspected local farms.  Most produce and vegetables are sourced locally as well.  As such, ingredients and presentation may vary from night to night.

 

Three-Course Dinner is $49.

An 18% dinner/bar gratuity is automatically added in lieu of tipping.

Reservations required and recommended prior to 3pm

by calling 802-748-5168.

                   Matthew Secich, Executive Chef

       Dan Boutin, Sous Chef              Phyllis Grech, Pastry Chef