Entrees & Bistro Fare

Specialty Entrees
Barbecue de chez nous, French-style BBQ with lamb merquez, wild boar, and garlic sausage, rosemary skewered shrimp and scallops in a dill creme fraiche and onion marmalade.  23
Bouillabaisse, a slow cooked spicy red curry stew of finfish and shellfish, with saffron aioli.  12/21

Poulet Basilique. Pan-seared Misty Knoll Chicken with local heirloom tomatoes, our own garden basil and mache salad, served with a warm Vermont goat cheese souffle.  24.
Saumon Cintronnelle, Seared Scottish Falmon with lemon-grass-coconut basmati rice, local peas, and a mixed mushroom broth drizzled with scallion oil.  25
Delice Vegetarien: Chef's Summer Vegetable Plate: an assortment of grilled, sauteed, and raw local vegetables with a choice of lemon-grass basmati rice or fresh corn pancake.  18
Porc a la Marocaine, Moroccan glazed PT Farm pork loin with a local vegetable slaw with a buttermilk dressing, served over a fresh corn pancake.  23

Bistro Fare
Steak Frites: grilled marinated Brant Farm hanger steak.  23
Moules Frites: Prince Edward Island Mussels in a chardonnay, fine herbs, and tomato broth.  9/16
Hamburger: Boyden Farm Cognac burger with Morbier, Vermont Smoke and Cure bacon, and caramelized onions.  13
Lamburger: with roasted tomatoes, Willow Hill Farm blue cheese, and mint mayonnaise.   14