Dinner Menu

Open for dinner at 5pm
Wednesday –  Saturday

-Dinner Menu-


Soup du Jour


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

-3 Each-

Ahi Tuna Tartare
Asian Vinaigrette, Quick Pickled Cucumber, Wasabi Cream  & Crispy Rice Chip


Maine Mussels
Garlic, Tomatoes, White Wine, & Fresh Herbs


Shrimp Cocktail
With House-Made Cocktail Sauce


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


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



Mixed Greens, Roasted Beets, Local Goat Cheese, Candied Walnuts,
& Balsamic Vinaigrette


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



House Made Potato Gnocchi
Black Garlic, Herb Butter,  Asparagus
&  Shaved Parmesan



Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus
&  Lemon Mushroom Meunière


Miso Glazed Grilled Salmon
Scallion Pancake
& Steamed Bok Choy



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


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


Pan Seared Filet of Beef

Grilled Ribeye Steak
Truffle Mashed Potatoes, French Green Beans  & Choice of Sauce:
Blue Cheese Herb Butter, or
Veal Demi Glace


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



Truffle Mashed Potatoes
Duck Fat Frites
Mushroom-Saffron Risotto




Chocolate Mousse
Callebaut Dark Chocolate & Fresh Whipped Cream


Vanilla Bean Crème Brûlée
Local Cream & Fresh Berries
(Not Available for Take Out)


New York Style Cheesecake
Graham Cracker Crust & Fresh Berries

Locally Made Carrot Cake
Cream Cheese Frosting & Walnuts

-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