Sashimi Tuna Tower
with Maryland Lump Crab, sticky rice, wakeme salad, and avocado garnished with Thai-pickled cucumbers, unagi sauce, and Thai-Chili Sauce.
Maryland Lump Crab Cakes
lightly fried and served with an orange-zest, honey, and saffron aioli.
Hard Cider Mussels
Mussels simmered in a hard cider and pancetta cream. Served with crostini.
Spinach and Artichoke Dip
Spinach, artichoke hearts and a blend of cheeses served with tri-colored tortilla chips.
VT Cheddar and Garlic Sausage Stuffed Mushrooms
with spinach, asiago, and provolone.
Dry-rubbed, roasted, and lightly tossed in a Louisiana hot sauce. Served with house blue cheese.
Fried Calamari and Peppers
Lightly seasoned and served with marinara.
Fried shrimp tossed in a sweet and spicy sauce.
Roasted corn, apple wood smoked bacon and red bliss potatoes. Add Maryland lump crab: $7.49
Smoked VT ham, turkey and cheddar cheese, with bacon lettuce and tomato.
grilled with Applewood smoked bacon, house boursin, avocado, and smoked cheddar. Served on a Brioche roll with fries.
Avocado, tomato, local VT bacon, VT cheddar and pesto mayo.
Shaved Steak and Cheese
with caramelized onions, mushrooms, pickled peppers, smoked cheddar, and nacho cheese sauce. Served on a sub roll.
Smoked VT ham, VT cheddar, sliced apple and honey mustard.
Prosciutto Stuffed Chicken
with house boursin, baby spinach, and roasted red peppers over natural jus. Served with rice pilaf.
10oz grilled filet mignon topped with herb-roasted tomatoes and a Jasper Hill Bleu Cheese, roasted garlic and peppercorn butter. Served with Tuscan mashed potato.
Chimichurri Hanger Steak
grilled and sliced hanger steak topped with chimichurri sauce. Served with Tuscan mashed potato.
French-Boned Pork Chop
Char-grilled and finished with a house made maple-chili glaze. Served with Tuscan mashed potato.
Half Rack St. Louis Pork Rib
Roasted low & slow glazed with a blackberry maple-chipotle BBQ sauce. Served with Tuscan Mashed potato.
Maple Baked Sea Scallops
with Makers Mark Bourbon and an Applewood smoked bacon butter crumb. Served with rice pilaf.
Pan Roasted Salmon
topped with a seafood mousse and a light lemon-thyme butter crumb. Served with rice pilaf.
Lobster and Crab Stuffed Haddock
with house made lobster and crab stuffing topped with a seafood sauce. Served with rice pilaf.
Wood-Fired Garlic Bread
topped with Herbes de Provence, fresh garlic, parmesan, and shredded mozzarella. Served with marinara.
San Marzano tomatoes, fresh Vermont mozzarella, olive oil & basil.
Mushrooms, house boursin cheese and truffle oil.
San Marzano tomatoes, spinach, parmesan, feta and a garlic kalamata olive tapenade.
with Jasper Hill Bleu Cheese, shredded mozzarella, and ranch.
Apple Wood Smoked Bacon & Chicken
San Marzano tomatoes, apple wood smoked bacon, roasted chicken, caramelized onions and smoked Gouda.
Pancetta & Goat Cheese
With roasted garlic, fresh baby spinach, shredded mozzarella, red onions and garlic.
Ultimate Meat Lovers
Basil tomato sauce, house made meatballs, pepperoni, Vermont sweet Italian sausage and mozzarella.
Roasted garlic oil, mushrooms, caramelized onions, roasted red peppers, smoked Gouda cheese finished with a balsamic reduction.
Romaine, garlic, house-made croutons, parmesan and a tomato garnish.
Romaine, roasted corn, black beans, avocado, tomatoes, fried tortilla strips, cheddar, tomatoes and blackened chicken. Served with chipotle ranch dressing.
Wood-fired lemon & herb rubbed salmon on mixed greens with tomatoes, cucumbers, carrots, and raspberry pickled red onions. Served with house vinaigrette.
Mixed greens, candied pecans, apple slices, dried cranberries, pickled red onions and goat cheese. Served with creamy maple vinaigrette.
Strawberry Bleu Salad
Mixed greens, toasted almonds, strawberries, pickled red onions, and Jasper Hill Blue Cheese. Served with a Maple Balsamic Vinaigrette.
Add Rosemary Grilled Chicken to any Salad for
Add a Maryland Lump Crab Cake
Fettuccine Carbonara Primavera
with pancetta, asparagus, mushrooms, and peas in a parmesan cream sauce.
Add Scallops for an additional
Tossed with cavatappi, broccoli, and roasted red peppers in a garlic cream sauce.
Substitute the chicken with jumbo shrimp for an additional
Tenderloin Tips Stroganoff
seared beef tips, demi glaze, sour cream, and mushrooms tossed with arugula and fettucinni.
Filled with Italian cheeses, Vermont sweet Italian sausage and topped with house marinara and mozzarella.
Served with marinara and large house-made meatballs.
Herb and panko breaded chicken breast over a bed of linguini and house marinara.
Jumbo Shrimp, P.E.I. Mussels, Sea Scallops and Clams tossed in a San Marzano and seafood broth. Served over Saffron Risotto
VT Sweet Sausage and Chicken
tossed with cavatappi in a roasted red pepper cream sauce.
Jumbo Shrimp Tortellini
tossed with baby spinach in a sundried tomato and asiago cream.
A vegetarian patty explosion with black beans, roasted corn, mushrooms, roasted red peppers, onions, and garlic grilled then topped with provolone and roasted garlic mayo. *a vegetarian option that is NOT gluten free*
Vermont cheddar, lettuce, tomato and red onion.
Ladyfinger sponge cake soaked with coffee liqueur and espresso then layered with sweet Mascarpone Cheese and cocoa.
Chocolate Toffee and Kahlua Mousse Cake
Golden toffee floats amidst creamy clouds of Kahlua and chocolate mousse.
Chocolate Peanut Butter Pie
Bold dark chocolate, creamy peanut butter mousse, and REESE’S Peanut Butter Cup.
Chef Jon’s Chocolate Mousse
Decadent and creamy chocolate mousse…’nuff said.
Fresh Cheese Cake du jour
Made fresh daily.