We are open for takeout on Thursday, July 9th.
Our dining room and patio will open for dinner service on Friday, July 10th.
Starting at 5pm until close Friday and Saturday.

TAKEOUT MENU for Thursday, July 9th

Call to place your order 802-257-3333

Oysters on the Half Shell
Red Wine Vinegar Mignonette, Ask Your server for Tonight’s Selection

-3 Each-

Shrimp Cocktail
With House-Made Cocktail Sauce


Garden Salad
Organic Mixed Greens, Goat Cheese, Fresh Corn, Local Strawberries
& Balsamic Vinaigrette


Add Shredded Chicken or Shrimp $5

Caesar Salad
Romaine Lettuce, House-Made Caesar Dressing, Warm Duck Confit
& Croutons


Add Shredded Chicken or Shrimp $5

Vermont-Raised Burger
Toasted Portuguese Muffin, Lettuce, Tomato & Frites.
Choose from: Cheddar or Blue Cheese


add Bacon $1
Without Frites $9

Fried Chicken Sandwich
Toasted Portuguese Muffin, Lettuce, Tomato,
Spicy Remoulade & Frites


Without Frites $9

Chicken Quesadilla
House-made Salsa & Sour Cream



House Made Potato Gnocchi
Red Peppers, Sweet Corn, Fresh Herbs, Butter &  Shaved Parmesan


Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus
& Lemon, Caper, Brown Butter


Grilled Salmon
Mushroom-Saffron Risotto, Asparagus
& Mustard Cream Sauce


Harissa Marinated Statler Chicken
Truffle Mashed Potatoes, Green Beans,
& Harissa Pan Jus


Long Island Duck Breast
Truffle Mashed Potatoes, Green Beans,
& Orange Gastrique


Marinated Grilled Lamb Loin
Truffle Mashed Potatoes, Green Beans
& Marseilles Butter


Pan Seared Filet of Beef
Truffle Mashed Potatoes, Green Beans
& Veal Demi Glace


Prime Cut Grilled Ribeye
Truffle Mashed Potatoes, Green Beans
& Blue Cheese Herb Butter



Duck Fat Frites




Chocolate Mousse
Callebaut Dark Chocolate & Fresh Whipped Cream


NY Style Cheesecake




Menu for dinning room


Soup du jour

Panko Crusted Heart of Palm Cake
Our vegetarian version of the classic crab cake, served with spicy remoulade

Duck Liver Pâté
House made duck liver pâté prepared with a hint of brandy, served with whole grain mustard, red onion jam, cornichons and toast points

Classic Shrimp Cocktail
Poached Ocean Garden shrimp with our house made cocktail saucer

Wild Maine Mussels
Steamed in white wine, smoked tomatoes, and butter

Brandy & vermouth marinated escargots sautéed with garlic, butter and parsley, served in a puff pastry shell and finished with a touch of cream


Baby greens with brie and apples, tossed in our house vinaigrette

Romaine lettuce. tossed in our classic house-made caesar dressing, topped with warm duck confit and  croutons


Honey Brined Pork Chop
Grilled and finished with a rosemary-apricot Gastrique, served with potato gratin

Pan Seared Filet of Beef
Caramelized shallot and madeira Sauce, served over truffle mashed potatoes

Pan Roasted Duck Breast
With French green lentils, caramelized apple, and sauce bigerade

Roasted Statler Chicken Breast
Finished with two-mustard sauce and served with truffle mashed potatoes

Pan Seared Trout
Served with a succotash of cannellini & Fava beans with lemon zest and wilted kale, finished with beurre blanc

Boneless Salmon Steak
Grilled and topped with zinfandel sauce, button mushrooms, prosciutto, and pearl onions, served with mushroom-saffron risotto

House-made Potato Gnocchi
With a porcini mushroom cream sauce, finished with shaved parmigiano-reggiano.

Vegetarian options available by request

-chef Zachary Corbin-