header-image-dinner
header-image-dinner

Dinner Menu

Appetizers

New England Clam Chowder    10
Littleneck Clams, Shallots, Smoked Bacon, Yukon Potato, Fresh Herbs, Grilled Crusty Bread

House Made Chicken, Cranberry, Pistachio Sausage       10
Parsnip Puree, Herb Persillade

House Charcuterie   10
Assorted Cured Meats, Gherkins, Grainy Mustard, Tomato Chutney, Crusty Bread

Bistecca Sirloin Carpaccio    10
Shaved Parmesan, Olive Oil, Cured Olives, Herb Gremolata

Korean Barbecue Boneless Pork Ribs    10
Cabbage Slaw, Fresh Herbs, Chili Lime Vinaigrette

Maplebrook Farm Burrata    10
Ricotta Coulis, House Tomato Chutney, Basil Leaves, Toasted Pistachios, Olive Oil Crostini

Soup

Chef Inspired Soup du Jour   8

Salads

Baby Spinach Salad    8.5
Crispy Brussel sprouts, Toasted Hazelnuts, Great Hill Blue Cheese, Warm Maple Bacon Vinaigrette

Baby Mixed Greens   6.5
Sliced Vine Ripened Tomatoes, Cucumber, Pickled Red Onion, Ice Wine Vinaigrette

Kale and Apple Salad    8.5
Local Apple, Vermont Clothbound Cheddar, Toasted Pepitas, Lemon Herb Vinaigrette

Entrées

Pan Roasted Faroe Island Salmon   27
Sweet Potato, Cranberry, Goat Cheese Hash, Spinach, Maple Bourbon Cream

Coquilles St. Jacques    28
George’s Banks Scallops, Curried Mushroom Cream, Shaved Gruyere, Arugula Greens

Slow Braised Short Rib of Beef    30
Acorn Squash Puree, Harvest Vegetables, Braising jus

Crispy Roasted Duck Peking Style     32
Himalayan Wild Rice Salad, Garlic, Green Onions, Spiced Mango Chutney

Hatfield Farm’s Pork Tenderloin   28
Parsnip Puree, Bacon Braised Brussels Sprouts, Spiced Apple chutney

Gulf Shrimp and Potato Gnocchi     28
Hand Crafted Gnocchi, Garlic Parmesan Cream, Spinach, Local Mushrooms, Fresh Herbs

Hand Crafted Sweet Onion and Ricotta Tortello*    26
Melted Leek, Garlic and Forest Mushroom Ragout, Parmesan Broth

*If dining with us multiple evenings Chef Brian will create alternative options for you each evening

Prix Fixe    40
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.