Sample Menu

Small plates
Roasted Quail with Carrot Puree 13
Vegetable Salad with Petit Greens &
Lime Vinaigrette 10
Crisp Curry-Scented Spinach Roll with Feta Cheese 8
Handmade Duck Confit Wontons in a Pea Broth 9

Large Plates
Pan-Seared Diver Scallops with Roasted Red Pepper &
Fennel in a Saffron Coriander Broth 25
Local St. Johnsbury Pig Duo: Mushroom Encrusted
Tenderloin & Slow-Roasted Sirloin with
Bacon Emulsion 28
Roasted Tenderloin of Beef with Wilted Spinach &
Melted Shallots 29
Roasted Shrimp with Avocado & Lime on a
Bed of Rockette (Margarita Style) 22

Sides
Scalloped Potatoes 6
Roasted Garlic Braised Kale 5

Desserts
Warm Chocolate Cake with Black Pepper Cream 8
Brownie Fudge Sunday with Java Chip Ice Cream 8
Local VT Cheese Plate 13
Milk Chocolate Mousse with House-made
Pistachio Biscotti 9

We Are Open For Dinner Thursday Through Monday
(We will be offering Sunday Brunch this summer starting in July.
Our menu will be posted shortly.)
Seatings From 5:30-9:00 p.m.
For Reservations Please Call 802 457 1925

A gratuity of 18% will be added to parties of six or more.
Please inform your server of any food allergies.
Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of food borne
illness, especially if you have certain medical conditions.