Please be aware that reservations are required – walk in guests we will accommodate you of course if we have space.
Starters
Gulf of Maine Shrimp Toast 14
Baguette, Creole Remoulade, Garlic, Gherkins, Radish and Herb Gremolata
Maple Brook Farms Burrata 14
House Tomato Chutney, Ricotta Coulis, Basil Pesto, Garlic Olive Oil Crostini, Toasted Macadamia Nuts
Chickpea Cauliflower Coconut Curry 14
Chili, Garlic, Ginger, Tomato, Roasted Cashews, Cilantro, House Tzatziki
Korean BBQ Boneless Pork Ribs 14
Cabbage Slaw, Chili Lime Vinaigrette, Roasted Peanuts, Cilantro Salad
Baby Iceberg Wedge Salad 11
Heirloom Tomato, Shaved Radish, Bacon Dust, Egg, Great Hill Blue Cheese, Dill Buttermilk Ranch
Artisan Green Salad 10
Heirloom Cocktail Tomato, Cucumber, Shaved Radish, Sweet Onion Vinaigrette
Baby Romaine Caesar Salad 11
Organic Romaine, Red Quinoa Croutons, Aged Parmesan and Black Pepper Vinaigrette, Roasted Hazelnuts
Chilled Watermelon and Baby Arugula Salad 11
Cucumber, Pine Nuts, Aged Feta, Chili Lime Vinaigrette
Roasted Summer Corn and Avocado Gazpacho 9
Olive Oil Crostini, Scallions
Entrees
Grilled Prime Top Sirloin of Beef 39
Crispy Confit Potato Frites, Asparagus, Frisee Leaves, Herb Chimichurri, Black Pepper Buttermilk Vinaigrette
Pan Roasted Wester Ross Salmon Filet 37
Turnip, Spring Pea and Local Mushroom Hash, Spinach Leaves, Grilled Lemon, Horseradish Gremolata, Green Onion Aioli
Pan Roasted Free Bird Chicken Breast 36
Vermont Cheddar Grits, English Pea, Pearl Onion and Mushroom ragout, Caramel Chicken jus, Bacon, Pickled Scallion
Crispy Pork Schnitzel 37
Confit New Potato, Garlic Spinach Leaves, Veal jus, Cocktail Tomato, Gherkins, Grilled Lemon and Herb Salad
Crispy Italian Herb Eggplant 35
Creole Sauce, Garlic Spinach, Ricotta Coulis, Pine Nuts, Basil Pesto, Aged Parmesan
Chef’s Daily Creation Market Price
Chef Gazda and his team create an additional delicacy to the menu nightly
Desserts
Callebaut Dark Chocolate Brownie
Hot Fudge, Candied Pecans, House Espresso Ice Cream
Spiced Carrot and Pineapple Cake
Whipped Cream Cheese Frosting, Candied Walnuts
Apple Gateau
Maple Bourbon Caramel, Toasted Hazelnuts, Cornflake Crunch, Vanilla Bean Ice Cream
Vanilla Bean Crème Brulee
Fresh Seasonal Berries
Chef Brian’s Homemade Ice Cream
Ask about the daily selections
Prix Fixe 53
Your choice of appetizer, or soup, or salad and an entrée from the menu as well as dessert
Brian Gazda – Executive Chef
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.
