Dinner Menu

Sunday, October 3rd, 2010

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Small Plates


Almond and Mushroom Soup, goat cheese fondue, garlic toast

Fried Pig Foot, Gilfeather turnip puree, shaved Japanese turnip, maple jus

Delicata Squash, roasted peppers, pumpkin seeds and feta

Flash Seared Shisito Peppers, lime, sea salt

Roasted Beets, carrot puree, grapefruit and wheat berries

Braised Beef Brisket, sauerkraut and pickled mustard seed

Stuffed Cabbage, open pasture Vermont veal, smoked paprika aioli

Beef, Braising Greens and Duck Ragout, local shelling beans, poached duck egg

Sourdough Toasts with olive oil (2.)

Pasta and Stews


Fried garlic spaetzle, chicken of the woods mushrooms, Gruyere

Cassoulet, braised pork, fall veggies

Red wine and bone marrow risotto, arugula

Penne, veal ragout, Parmesan


Roasted Arctic Char, lentils, butternut squash, kale and charred lemon marmalade


Pan Seared Vermont Veal, split peas, Jerusalem artichokes and basil


Normandy Duck Breast, grains, parsnip, watermelon


Fried Trout, radish, chorizo, almond romesco sauce and acorn squash


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

* Please inform your servers of any allergies