Caramelized Broccoli 12
Garlic Aioli, Olive Tapenade, Ricotta Salata, Toasted Pine Nuts, Herb Salad
Garlic and Potato Aligot 12
Vermont Cheddar Cheese, Artisan Bacon, Green Onion, Olive Oil Crusty Bread
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, House Tomato Chutney, Basil Leaves, Toasted Pistachios, Olive Oil Crostini
Chef Inspired Soup du Jour 8
Baby Romaine Wedge Salad 9
Toasted Quinoa and Hazelnut Croutons, Grilled Lemon, Garlic Parmesan Vinaigrette
Artisan Green Salad 9
Cocktail Tomatoes, Cucumber, Pickled Red Onion, Ice Wine Vinaigrette
Pan Roasted Wester Ross Salmon 30
Garlic Creamed Spinach, English Peas, Local Mushroom, Baby Turnip, Horseradish Gremolata
Broiled Georges Banks Scallops 30
Béarnaise Butter, Shaved Gruyère, Citrus Vinaigrette, Cocktail Tomato, Spinach Leaves
Spicy Gulf Shrimp Vindaloo 30
Spaghetti Squash, Roasted Chilies, Tomato, Yukon Potato, Grilled Lime, Cilantro 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.
