Dinner Menu


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.