Dinner Menu

Sunday, May 24th, 2015

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Summer Prix Fixe

Three Course  45. (savory only)                      Four Course 55.                      Five Course 65.



To Begin


Local Herbs and Chickpeas, Green Mountain yogurt, toasted cumin, golden raisins, bulgur wheat

Marinated Vermont Asparagus, bone marrow bordelaise, shallot, fried russets, tarragon, cured yolk

Roasted Lenox Asparagus, Rawson Brook chevre, sunflower seed and bitter green pesto

Berry Patch Artisanal Lettuces, this year’s rhubarb and last year’s blackberry, toasted cheddar


Toast of Smoked Mussels, marinated white beans, pancetta, roasted tomato, EVOO


Pickled Mackerel, grapes, horseradish, matzo fritter, carrot, Tuscan kale crisp

Squid and Lemongrass, coconut milk, rice noodles, mango vinegar, cucumber, toasted peanut oil

Skate and Ramp Sausage, tomato and shallot broth, frisee, pickled ramps



To Continue


Roasted Day Boat Monkfish, saffron, sun dried tomato, peas and crumbs

Northstar Lamb and Pizzichi di Farro, green olives, sourdough, Marcona almonds

NEFF Butcher’s Steak , roasted onion puree, green bean “casserole” salad, fried onions

Cricket Creek Veal, green kale and shank agnolotti, asparagus, pine nuts, lemon

Pork Sausage and Yukon Gold Pierogi, French cabbage, melted sweet onion, Vermont sour cream


To Finish


Warm Crumbled Cornbread, jalapeno ice cream, buttered cornflakes and rhubarb

Almond Cake, sour cream, stone fruit jam, granola and currant

Bittersweet Chocolate Pudding, peanut butter mousse, peanut brittle and graham cracker whip


Chef/Owner Bjorn Somlo                         Chef de Cuisine Raymond Stalker