Dinner Menu


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.