Dinner Menu

 

Open For Takeout Lunch Friday & Saturday from 12pm to 3pm

Open for Dinner Takeout Thursday, Friday & Saturday from 4:30pm-8pm

Our patio is not open for table service.
If you order takeout you are welcome to enjoy your food on the patio.
The seating will be first come first serve.
We will give you disposable silverware and napkins, and sanitize all furniture between customers.

We have togo drinks too!

Call to place your order at 802-257-3333 or stop by!

 

Takeout Cart Menu
For Lunch 12pm-3pm
& Dinner 4:30pm-8pm

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
-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, Goat Cheese, Fresh Corn, Local Strawberries
& 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 July 2nd & 3rd

4:30pm-8pm

-APPETIZERS-

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

-3 Each-

 

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

-12-

Shrimp Cocktail
With House-Made Cocktail Sauce

-14-

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

-SALADS-

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

-8-

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

-10-

-ENTREES-

House Made Potato Gnocchi
Red Peppers, Sweet Corn, Fresh Herbs, Butter &  Shaved Parmesan
-24-

 

Pan Seared Rainbow Trout
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-

 

-SIDES-

Duck Fat Frites

-6-

Fried Brussels Sprouts

-6

-DESSERT-

Chocolate Mousse
Callebaut Dark Chocolate & Fresh Whipped Cream

-8-

NY Style Cheesecake

-8-

-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