Hardwood-smoked rainbow trout filet, served with capers, red onion & lemon.
Seared Yellowfin chunks coated with a spicy rub; served with black bean salsa & sour cream.
Hand-crafted, stone-grilled game sausage, served with grainy mustard & 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 a cranberry-veal glace.
ELK STRIP LOIN:
An 8oz loin of Blue Mountain elk, dusted with cracked peppercorns and stone-grilled; finished with a balsamic-plum sauce.
LAMB LOIN CHOPS:
Two succulent, bone-in chops simply seasoned then stone-grilled; served with house-made minted pepper sauce.
A 12oz house-carved, boneless NY Strip (USDA Choice) grilled to your liking; a Cajun-style dry rub may be added for extra zing.
An 8oz cumin-encrusted Berkshire chop seared on the BBQ; served with fresh tomato, red onion, cilantro & house-made salsa verde.
Two large Cavendish quail seasoned with sea salt & smoked paprika, stone-grilled and served with a spiced pomegranate sauce.
An 8oz breast of Lac Brome duck, oven-roasted, then topped with house-made pickled ginger, fresh chilis & peppercorn-chili dipping sauce.
Whole Dorado (18-20 oz.) stuffed with fragrant, green herbs then stone-grilled; drizzled with EVOO & freshly-squeezed lemon.
SOUTHEAST ASIAN MACKEREL:
Whole Atlantic Mackerel (12-14 oz.) stone-grilled until the skin is crispy but the flesh still moist; drizzled with ginger-chili-lime sauce.
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.