New England Clam Chowder 10
Littleneck Clams, Shallots, Smoked Bacon, Yukon Potato, Fresh Herbs, Grilled Crusty Bread
Warn Fresh Jonah Crab Dip 12
Shaved Gruyer, Green Onions, Chilies, Olive Oil Syrian Bread
House Charcuterie 12
Assorted Cured Meats, Gherkins, Grainy Mustard, Tomato Chutney, Crusty Bread
Bistecca Sirloin Crostini 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
Chef Inspired Soup du Jour 8
Greek Wedge Salad 9
Iceburg Lettuce, Cherry Tomato, Cucumber, Feta, Olives, Creamy Herb Vinaigrette
Baby Mixed Greens 9
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
Pan Roasted Wester Ross Salmon 28
Furikake, Forest Mushroom, Bean Sprouts, Fried Rice, Baby Bok Choy, Soy Ginger Vinaigrette
Coquilles St. Jacques 29
George’s Banks Scallops, Curried Mushroom Cream, Shaved Gruyere, Arugula Greens
Grilled Heart of Prime Rib 30
Creamy Whipped Potato, Horseradish Parmesan Brussels Sprouts, Sauce Espagnole
Confit of Long Island Duck 32
Vermont Cheddar Grits, English Peas, Local Mushrooms, Artisan Bacon, Herb Salad
Hatfield Farm’s Cider Brined Pork Chop 28
Braised Purple Cabbage, Yukon Potatoes, French Beans, Toasted Almonds, Apple Butter
Grilled Gulf Shrimp 29
Hand Crafted Pasta, Olive and Eggplant Caponata, Garlic Oil, Grilled Lemon
Toasted Orzo Risotto * 27
Local Mushrooms, Cherry Tomatoes. Pistachio Pesto, Basil, Garlic Aioli, Shaved Parmesan
*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.
