Dinner Menu

Appetizers

Caramelized Broccoli and Crispy Chickpeas  12
Roasted Garlic Hummus, Pickled Onion, Ricotta Salata, Olive Tapenade

Gulf of Maine Lobster Toast   12
Baguette, Creole Remoulade, Garlic, Gherkins and Herb Gremolata

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

Mama’s Meatballs    12
Pork, Beef and Veal, Marinara, Fresh Ricotta, Shaved Parmesan

Maplebrook Farm Burrata    12
Ricotta Coulis, Honey White Peach Compote, Basil Leaves, Macadamia Nuts, Olive Oil Crostini

Soup

Chef Inspired Soup du Jour   8

Salads

Baby Romaine Wedge Salad    9
Toasted Quinoa and Hazelnut Croutons, Grilled Lemon, Garlic Parmesan Vinaigrette

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

Chilled Watermelon and Arugula Salad   9
Baby Arugula, Radish, Cocktail Tomato, Radish, Basil Leaves, Toasted Pine Nuts, Ricotta Salata, Green Chili Lime Vinaigrette

Entrées

Pan Roasted Wester Ross Salmon   30
Garlic Creamed Spring Ramps, English Peas, Local Mushroom, Baby Turnip, Horseradish Gremolata

Broiled Georges Banks Scallops    30
Local Tomato, Béarnaise Butter, Herb Gruyère, Spinach Leaves, Citrus Vinaigrette

Grilled Gulf Shrimp and Grits    30
Vermont Cheddar Grits, Tasso Ham, Peppers, Celery, Grilled Lemon, Green Onion Salad

Aged Piedmontese Sirloin Steak Frites    34
House Frites, Asparagus, Frisee Leaves, Herb Chimichurri, Buttermilk Black Pepper Vinaigrette

Freebird All Natural Coq Au Vin  32
Roasted New Potato, Lardons, Garlic, Button Mushroom, Pearl Onion, Red Wine Braising jus

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

Cauliflower Horseradish Gratin    26
Beluga Lentil Ragout, Golden Raisin, Roasted Red Pepper and Marcona Almond Romesco

 

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.