Dinner Menu

 

Takeout Cart Menu
(For Lunch & Dinner)
Starting Saturday May 30th

Oysters on the Half Shell
(Available Friday May 29th!)

Red Wine Vinegar Mignonette, Ask Your server for Tonight’s Selection

-3 Each-

Shrimp Cocktail
With House-Made Cocktail Sauce
-14-

Fried Pork Dumplings
Ginger Soy dipping Sauce
-14-
Basket of Frites
-6-
Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake,
Mixed Greens & Spicy Remoulade
-10-
Garden Salad
Organic Mixed Greens, Blue Cheese, Candied Walnuts, Roasted Beets
& Balsamic Vinaigrette
-8-
Add Shredded Chicken or Shrimp $5

Caesar Salad
Romaine Lettuce, House-Made Caesar Dressing, Warm Duck Confit
& Croutons
-10-
Add Shredded Chicken or Shrimp $5

Vermont-Raised Burger
Toasted Portuguese Muffin, Lettuce, Tomato & Frites.
Choose from: Cheddar or Blue Cheese
-12-
add Bacon $1
Without Frites $9

Fried Chicken Sandwich
Toasted Portuguese Muffin, Lettuce, Tomato,
Spicy Remoulade & Frites
-12-
Without Frites $9

Chicken Quesadilla
House-made Salsa & Sour Cream
-10-

Fine Dining Takeout Menu For Thursday May 28th, Friday May 29th &
Saturday May 30th
4:30pm-8pm

-Appetizers-

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

-3 Each-
Soft Shell Crab
One Crab, Lightly Floured & Pan fried
with Mixed Greens & Spicy Remoulade

-15-

Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade

-12-

House Smoked Salmon Cake
Mixed Greens & Dill Aioli
-12-

-All Entrees are served with your choice of a Garden Salad or Caesar Salad-

-Salads-

Garden
Organic Mixed Greens, Blue Cheese, Candied Walnuts, Roasted Beets
& Balsamic Vinaigrette

-8-

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

-10-

 

-Sides-

Duck Fat Frites
-6-

Fried Brussels Sprouts

-6

-Entrees-

House-Made Mushroom Ravioli
Mushroom and Ricotta Filling, Herb Butter
& Shaved Parmesan

-24-

House Made Potato Gnocchi
Peas, Bacon Butter &  Shaved Parmesan
(Can be vegetarian without Bacon)

-24-

Local Veal Bolognese
House-Made Fettuccine & Shaved Parmesan

-28-

Soft Shell Crab
Two Crabs, Floured & Pan Fried
With Mushroom-Saffron Risotto, Asparagus
& Spicy Remoulade

-28-

 

Grilled Swordfish
Mushroom-Saffron Risotto, Asparagus
& Lemon, Caper Brown Butter

-28-

 

Pan Seared Halibut
(Available Friday May 29th)
Mushroom-Saffron Risotto, Asparagus
& Lemon, Caper Brown Butter

-28-

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

-28-

 

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

-28-

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

-28-

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

-30-

-Dinner Menu for Dining Room-

-Unfortunately unavailable at the moment-

-Appetizers-

Soup du Jour

-8-

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

-2.50 Each-

Smoked Salmon
Warm Potato Pancakes, Creme Fraiche & Caviar

-14-

Duck Liver Pâté
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini

-14-

Maine Mussels
White Wine, Butter, Garlic & Capers

-13-

Escargots
Garlic, Butter, Fresh Herbs, Puff Pastry & a touch of cream

-13-

Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade

-12-

-Salads-

Garden
Organic Mixed Greens, Blue Cheese, Candied Walnuts, Red Wine Poached Pear
& Balsamic Vinaigrette

-8-

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

-10-

-Entrees-

House Made Potato Gnocchi
Tomato Cream Sauce, Basil
&  Shaved Parmesan

-23-

Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus
&  Wild Mushroom Butter

-28-

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

-28-

Oaxacan Grilled Chicken
Fried Polenta, Green Beans &
Warm Guajillo Chili Salsa

-28-

Long Island Duck Breast
Truffle Mashed Potatoes, French Green Beans,
Grand Mariner Roasted Peaches & Orange Gastrique

-29-

Pan Seared Filet of Beef
or

Prime Cut Grilled Ribeye
Truffle Mashed Potatoes, Broccoli Rabe  & Choice of Sauce:
Tomato Truffle Butter, Blue Cheese Herb Butter, or
Veal Demi Glace

-35-

-Sides-

Truffle Mashed Potatoes
Duck Fat Frites
Mushroom-Saffron Risotto
Fried Brussels Sprouts

-6-

-Chef Zachary Corbin-
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food- borne illness, especially if you have certain medical conditions