Dinner for Spring

Sweet Potato & Salmon Brandade
with shaved Opilio crab butter and fennel & ginger marmalade

Belgian Endive & Baby Oakleaf Lettuce
tossed with mushrooms, cippolini onion, and grilled Japanese eggplant in a honey-balsamic vinaigrette

Spice-Rubbed Lamb Tenderloin Escalope
with grilled yellow pear tomatoes, roasted garlic puree, and rosemary oil

Vegetable Israeli Couscous Timbale
with fried yellow beet noodles, chevre, and Asian pear syrup

Moulard Duck Ragout Encroute
spiced, and served with rainbow micro greens in red wine vinaigrette; dressed with roasted rum-soaked apricots

This Evening's Soup prepared from scratch

Grilled Beef Sirloin & Brandied Foie Gras Torchon
accompanied by white bean puree and sunburst squash and finished in a lemon-thyme glaze

Sundried Tomato & Olive Oil Marinated Tiger Shrimp
with Kalamata olive & feta orzo and complemented by seared tomatillos and roasted Meyer lemon

Roasted Boneless Veal Chop
in a port wine reduction and offered with pancetta & purple fingerling hash, tourned parsnips, and a rhubarb relish

Pastramied Pheasant Breast
dressed in mango syrup and presented with yellow oyster mushroom wild rice, baby white carrots, and garnished with apple jam

Butternut & Saffron Risotto
on sauteed dandelion greens with grilled seasonal vegetables and shaved Vermont maple cheddar

Basil & Carrot Gnocchi
with butter cream presented in a parmesan basket with baby red mustard greens

 

Raspberry Lemon Meringue Napoleon
lemon curd and fresh raspberries layered between lemon thyme-zested meringues and served with buttermilk sorbet and rhubarb compote

Coffee Ice Cream Dacquoise
inn-cranked coffee ice cream and toasted hazelnut dacquoise accompanied by anisette anglaise and sauce caramel

Wild Berry Minestrone
Chilled fresh berries & fruit macerated in Grand Marnier broth with strawberry farfalle pasta, lemon-scented crème fraiche, and basil madeleines

Chocolate Tulip
handcrafted chocolate tulip budding with white chocolate pansy-flecked mousse and arranged with apricot coulis and chocolate ganache

Artisanal Cheeses
house-whipped boursin, Frog City crushed red pepper curd, and Taylor Farm garlic gouda offered with basil-skewered strawberries & watermelon, polenta croustade, and rosemary crackers

Three-Course Dinner is $45. An 18% service charge is automatically added in lieu of tipping.

Reservations required and recommended prior to 3pm by calling 802-748-5168.

Tim Hutchinson, Chef de Cuisine