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dinner shameless carnivore



Our Current Offerings...

(served with house salad, freshly-baked crusty bread & appropriately chosen side dishes)


BOUILLABAISSE:market priceThis traditional Provençal fish stew originated in the port city of Marseille; we don't follow a
formula, we just use whatever fish & shellfish is freshest that day; served in a flavorful broth
of tomato, fennel, garlic, saffron, orange zest & Pernod; served with garlic toast & rouille.

BRAISED RABBIT:$ 50In this Italian classic, a whole rabbit is segmented, then braised in white wine with vinegared
cherry peppers (hot or sweet, your choice...) & garlic until the meat is falling off the bone;
served on a bed of linguini with freshly-grated Parmigiano-Reggiano.

CHICKEN & OLIVE TAGINE:$ 40The signature dish of Morocco; pieces of chicken are simmered for hours in a clay tagine with
plump green olives & preserved lemons; the addition of ginger, cinnamon & cilantro impart
wonderful flavor and aroma; served on a bed of hand-rolled couscous.

COQ AU RIESLING:$ 40This Alsatian variant of coq au vin utilizes Riesling & butter as the braising medium to create
incredibly moist & tender chicken; fresh leeks, shallots, red potatoes & heavy cream make this
a very hearty dish indeed.

COTECHINO E LENTICCHIE:$ 36In northern Italy, this dish is traditionally eaten on New Year’s Day for good luck; cotechino is
a fresh, uncooked salami which is simmered with onions & herbs, then served on a bed of tender,
green lentils with a side of polenta - molto delizioso!

ELK RIB CHOP:$ 52A massive 18oz rib chop that easily serves two (or one very hungry person...); we encrust it
with cracked peppercorns, then fire it on the BBQ; butterflied off the bone and served with a
plum-balsamic vinegar glaze.

GRILLED WHOLE FISH:market price(This dish requires advance notice to procure the freshest whole fish...)
Every Southeast Asian country has their own version of this recipe; a whole fish is grilled on the
BBQ then topped with a blanket of fragrant herbs & spices, including ginger, cilantro, spring onions
and red chilies; served with a lemon & garlic dipping sauce.

LAMB SHANK TAGINE:$ 44A traditional North African dish; lamb shanks are braised for hours in a clay tagine until exceptionally
tender; a rich, sweet & sour flavor develops with the addition of apricots, prunes, lemon zest,
cilantro & honey; served on a bed of hand-rolled couscous.


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.

Our Dinner Hours

December 24 thru Mid-March, and
Mid-June thru Mid-October:
6:30 - 8:30 PM
Closed Sundays
At other times, we are only open for Evening Dining Specialties:

Asian Culinary Odyssey...

Specialties For Two...


Reservations are required. Let us know in the morning if you wish to dine that evening. For dining on the night of arrival, let us know the day prior.

Any Dietary Needs?

We can accommodate most special dietary requests. Advance notice is most appreciated.

Contact us...

Local Sourcing

We take pride in our homemade products, and we also use fresh & local ingredients whenever feasible.