Dinner Menu

Appetizers

Steamed Maine Bang’s Island Mussels    12
Green Curry Broth, Lemon Grass, Shallots, Chilies, Cilantro, Grilled Crusty Bread

Fall Harvest Vegetable Ratatouille Crostinini   12
Garlic Aioli, Ricotta Salata, Toasted Pepitas, Herb Salad

Warm Fresh Jonah Crab Dip   12
Shaved Gruyère, Green Onion, Chilies, Olive Oil Syrian Bread

Montreal Spice Beef Sirloin     12
Shaved Parmesan, Olive Oil, Parsley Caper Relish, Dijonnaise, Baguette

Hand Crafted Pork Gyoza    12
Cabbage Slaw, Chili Lime Vinaigrette, Roasted Peanuts, Soy Ginger Essence

Maplebrook Farm Burrata    12
Ricotta Coulis, House Tomato Chutney, Basil Leaves, Toasted Pistachios, Olive Oil Crostini

Soup

Chef Inspired Soup du Jour   8

Salads

Baby Spinach Salad    9
Crispy Brussels Sprouts, Toasted Hazelnuts, Great hill Blue Cheese, Maple Bacon Vinaigrette

Artisan Green Salad   9
Cocktail Tomatoes, Cucumber, Pickled Red Onion, Ice Wine Vinaigrette

Roasted Beet and Baby Arugula Salad    9
Vermont Chèvre Coulis, Spiced Toasted Walnuts, Green Apple, Golden Raisins, Aged Sherry Vinaigrette

Entrées

Pan Roasted Maine Farm Raised Salmon   28
Sweet Potato, Cranberry, Goat Cheese Hash, Spinach, Maple Bourbon Cream

Broiled Georgia Banks Scallops    29
Béarnaise Butter, Shaved Gruyère, Citrus Vinaigrette, Cocktail Tomato, Arugula Greens

Gulf Shrimp and Grits    29
Vermont Cheddar Grits, Chorizo, Spinach Leaves, Green Onion, Tomato, Grilled Lemon

Slow Braised Short Rib of Beef    30
Butternut Squash Purèe, Harvest Vegetables, Braising Jus

Confit of Long Island Duck  32
Creamy Whipped Potato, English Peas, Local Mushroom and Horseradish Parmesan Herb Salad

Hatfield Farm’s Pork Tenderloin Schnitzel  29
Braised Purple Cabbage, Pearl Onion, Herbed Stroganoff Spätzle, Grilled Lemon

Pan Roasted Cauliflower Au Gratin *    26
Beluga Lentil Ragout, Golden Raisin, Pepitas, Cabot Clothbound Cheddar, Tomato Jam

*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.