Steamed Maine Bang’s Island Mussels 12
Green Curry Broth, Lemon Grass, Shallots, Chilies, Cilantro, Grilled Crusty Bread
Fall Harvest Vegetable Ratatouille Crostinini 12
Garlic Aioli, Ricotta Salata, Toasted Pepitas, Herb Salad
Warm Fresh Jonah Crab Dip 12
Shaved Gruyère, Green Onion, Chilies, Olive Oil Syrian Bread
Montreal Spice Beef Sirloin 12
Shaved Parmesan, Olive Oil, Parsley Caper Relish, Dijonnaise, Baguette
Hand Crafted Pork Gyoza 12
Cabbage Slaw, Chili Lime Vinaigrette, Roasted Peanuts, Soy Ginger Essence
Maplebrook Farm Burrata 12
Ricotta Coulis, House Tomato Chutney, Basil Leaves, Toasted Pistachios, Olive Oil Crostini
Chef Inspired Soup du Jour 8
Baby Spinach Salad 9
Crispy Brussels Sprouts, Toasted Hazelnuts, Great hill Blue Cheese, Maple Bacon Vinaigrette
Artisan Green Salad 9
Cocktail Tomatoes, Cucumber, Pickled Red Onion, Ice Wine Vinaigrette
Roasted Beet and Baby Arugula Salad 9
Vermont Chèvre Coulis, Spiced Toasted Walnuts, Green Apple, Golden Raisins, Aged Sherry Vinaigrette
Pan Roasted Maine Farm Raised Salmon 28
Sweet Potato, Cranberry, Goat Cheese Hash, Spinach, Maple Bourbon Cream
Broiled Georgia Banks Scallops 29
Béarnaise Butter, Shaved Gruyère, Citrus Vinaigrette, Cocktail Tomato, Arugula Greens
Gulf Shrimp and Grits 29
Vermont Cheddar Grits, Chorizo, Spinach Leaves, Green Onion, Tomato, Grilled Lemon
Slow Braised Short Rib of Beef 30
Butternut Squash Purèe, Harvest Vegetables, Braising Jus
Confit of Long Island Duck 32
Creamy Whipped Potato, English Peas, Local Mushroom and Horseradish Parmesan Herb Salad
Hatfield Farm’s Pork Tenderloin Schnitzel 29
Braised Purple Cabbage, Pearl Onion, Herbed Stroganoff Spätzle, Grilled Lemon
Pan Roasted Cauliflower Au Gratin * 26
Beluga Lentil Ragout, Golden Raisin, Pepitas, Cabot Clothbound Cheddar, Tomato Jam
*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.
