A freshly-prepared, pan-seared crab cake, served on a slice of heirloom tomato & topped with house-made cilantro pesto.
CHILLED CUCUMBER SOUP:
A cool summer refresher that blends local, farm-fresh cucumbers with house-made yogurt, mint & cilantro.
A hand-crafted, stone-grilled game sausage, served with grainy mustard, house-made pickles & curried fruit chutney.
(served with our house salad, freshly-baked crusty bread, two vegetables & starch du jour)
A 7oz ribeye of Canadian bison dusted with togarashi (a Japanese spice blend), seared on the BBQ then drizzled with cranberry-veal glacé.
FLAT IRON STEAK:
A very tender, house-carved cut (8oz) of Wagyu beef (US Kobe) seared on the BBQ; served on a bed of fresh tomatoes & drizzled with toasted-spice vinaigrette.
VENISON RIB CHOP:
Tender cut (~5.5oz) of Hollandeer Farm Red Deer encrusted with juniper & black pepper then seared on the BBQ; served with spiced cranberry chutney. Add a 2nd chop for $6 more...
LAMB LOIN CHOPS:
Two succulent, bone-in chops simply seasoned then seared on the BBQ; served with house-made minted pepper sauce.
WILD BOAR STRIPLOIN:
An 8oz cut of wild boar from the great state of Texas; stone-grilled and served with mildly-spiced maple-cider glaze.
An 8oz boneless breast of Lac Brome duck; oven-roasted and served on a bed of greens with house-made pickled ginger & peppercorn-chili dipping sauce.
A fresh 8oz fillet of Canadian halibut; oven-baked with a spicy ginger-garlic-chili marinade to keep it deliciously moist.
ZESTY LEMON SOLE:
A 6oz fillet of sole fresh from the Boston market; flour-dusted, pan-fried, then topped with garlic scape pesto & lemon.
Sweet Endings...$ 6
Save some room for one of our house-made desserts...Ask to hear what’s available if you need to plan ahead!
The Vermont Department of Health requires that we advise you that 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.