Entrees & Bistro Fare

Specialty Entrees
Saumon au Cidre, Winfall Orchard Cider glazed salmon with leeks, wild mushrooms, Yuon Gold and fingerling mashed potatoes.  25
Bouillabaisse, a slow cooked spicy red curry stew of finfish and shellfish, with saffron aioli.  12/22

Poitrine de Poulet, pan-seared Misty Knoll Farm chicken breast with chickpea ragout, roasted zucchini in a chicken-thyme natural sauce. 23
Jarret d'Agneau Braise, braised lamb shank with toasted spaetzle, roasted winter vegetables in a lamb cabernet natural sauce. 29
Duo de Lapin, Vermont Bunny Farm grilled rabbit with homemade rabbit pomegranate sausage, goat cheese mashed potatoes & a tomato-lemon chutney. 25
Tartiflette, Lester Farm roasted market vegetables & potatoes baked with Raclette cheese. 19

Bistro Fare
Steak Frites, grilled lemon and soy marinated Brant Farm hanger steak.  24
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