In-House Dining

House Made Anadama Bread Rolls with Maple VT Cultured Butter  6

Caramelized Leek & Spring Onion Soup, VT Chevre, Fried Basil  13

Cornmeal Encrusted Calamari with Yellow Curry Coconut Dipping Sauce  12

Roasted VT Oyster Mushroom Lettuce Wraps with Crispy Rice Noodles and Spicy Chile Sauce 13

Organic Arcadian Mixed Field Greens with Maple Ginger Vinaigrette  10

Rainbow Carrot, Fava Beans, Toasted Sunflower Seeds, VT Triple Cream, Honey-Thyme Vinaigrette  13

Jonah Crab, Grilled Asparagus, Hard Boiled Quail Egg, Walnut Crumb, Herb Crème Fraîche Dressing   15

Matcha Dusted VT Duck Breast, Fennel-Scallion Pancake, Pickled Green Strawberries, Blood Orange Gastrique, Smokey Sesame Turnips  38

 Pan Seared Mojo Rojo Mahi-Mahi, Saffron Rice, Verde Slaw, Mezcal Beans  30

VT Tofu and Spring Vegetable Satay, Toasted Peanut Sauce, Thai Rice Noodle Salad, Fish Sauce Glaze 26

Grilled Local Beef 'Cut of the Day', Rhubarb Chutney, Crispy Rhubarb, Tarragon Butter Roasted Potatoes, Sautéed Red Chard, Red Wine Sauce M.P.

Sweet Pea and Ricotta Agnolotti, Asparagus Consommé, Pea Shoot Gremolata, Crispy Speck  30

Fava Falafel • Preserved Lemon Yogurt • Pickled Fennel • Black Tahini

VT Oyster Mushroom Phyllo Cigar • Saffron Lemon Aioli

Roasted Radishes • Creamy Herb Dressing • Radish-Mint Salsa Verde

Lemon-Semolina Cake with Rhubarb & Blood Orange Jam, Cultured Cream, Honey Rosemary Almonds

Key Lime Cheesecake with Brown Sugar-Pecan Crumb, Toasted Meringue, Lime Curd, Crispy Coconut

Profiterole with Espresso Ice Cream, Grand Marnier Chocolate Sauce, Mascarpone Custard