Caramelized Heirloom Honey Carrots 12
House Tzatziki, Chilies, Dill Salad, Roasted Cashews, Crispy Shallots
Gulf of Maine Lobster Toast 12
Baguette, Creole Remoulade, Garlic, Gherkins, Herb Gremolata
Pastrami Cured Maine Ducktrap River Smoked Salmon 12
Gherkin, Egg, Dijonnaise, Parsley and Caper Relish, Pumpernickel Toast
Chive and Black Pepper Parmesan Gnocchi 12
Local Mushroom Ragout, Crispy Shallot, Asparagus
Maplebrook Farm Burrata 12
Ricotta Coulis, House tomato Chutney, Macadamia Nuts, Basil Leaves, Olive Oil Crostini
Chef Inspired Soup du Jour 8
Baby Romaine Wedge Salad 9
Red Quinoa, Toasted Hazelnut Croutons, Scallions, Grilled Lemon, Parmesan and Black Pepper Vinaigrette
Artisan Green Salad 9
Cocktail Tomatoes, Cucumber, Shaved Radish, Pickled Red Onion, Ice Wine Vinaigrette
Baby Kale and Apple Salad 9
Farro, Green Apple, Golden Raisin, Ricotta Salata, Marcona Almonds, Lemon Thyme Vinaigrette
Pan Roasted Wester Ross Salmon 30
English Pea, Local Mushroom and Baby Turnip Hash, Grilled Lemon, Horseradish Gremolata, Green Onion Aioli
Broiled Georges Bank Scallops 30
Grilled Lemon, Béarnaise Butter, Herb Persillade, Spinach Leaves, Chorizo Vinaigrette, Potato Salad
Herb Grilled Gulf Shrimp Creole 30
Basmati Fried Rice, Garlic and Green Onion, Traditional Creole Sauce, Crispy Eggplant, Herb Salad
Slow Braised Short Rib of Beef 30
Maple Whipped Sweet Potato, Bacon Braised Brussels Sprouts, Braising jus, House Tomato Chutney
Confit of Misty Knoll Chicken 32
Vermont Cheddar Grits, Local Mushrooms, English Peas, Pearl Onion, Lardons, Garlic Herb Salad
Crispy Lucki 7 Pork Schnitzel 29
Braised Purple Cabbage, Yukon Potato, Dill, Pearl Onion and Button Mushroom Stroganoff, Grilled Lemon, Spiced Apple Butter
Jamaican Heirloom Black Bean and Chickpea Stew 26
Plant-Based Protein, Organic Chickpeas and Black Beans, Basmati Rice, Roasted Cashew, Pita Crisp, Crème Fraîche
Prix Fixe 42
Your choice of appetizer, or soup, or salad and an entrée from the menu as well as dessert
Brian Gazda – Chef de Cuisine
For our Vegetarian guests we always have a vegetarian dish on the menu and if staying several nights Chef Brian Gazda will create a special individual dish for each evening of your stay.
