Open for dinner at 5pm
Wednesday – Saturday
-Dinner Menu-
-Appetizers-
Soup du Jour
-8-
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
-15-
Shrimp Cocktail
With House-Made Cocktail Sauce
-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-
-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
-23-
Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus,
Blistered Cherry Tomatoes & Pesto Butter
-28-
Grilled Salmon
Mushroom-Saffron Risotto, Asparagus
& Mustard Cream Sauce
-28-
Harissa Marinated Statler Chicken
Truffle Mashed Potatoes, French Green Beans,
& Harissa Pan Jus
-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, French Green Beans & Choice of Sauce:
Blue Cheese Herb Butter, or
Veal Demi Glace
-35-
Vermont-Raised Burger
Toasted Portuguese Muffin, Lettuce, Tomato & Frites.
Choose from: Cheddar or Blue Cheese
-14-
-Sides-
Truffle Mashed Potatoes
Duck Fat Frites
Mushroom-Saffron Risotto
Fried Brussels Sprouts
-6-
-Dessert-
Chocolate Mousse
Callebaut Dark Chocolate & Fresh Whipped Cream
-9-
Vanilla Bean Crème Brûlée
Local Cream & Fresh Berries
-9-
New York Style Cheesecake
& Fresh Berries
-9-
-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
