In-House Dining
STARTERS
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
SALADS
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
ENTRÉE
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
SIDES $12
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
DESSERT $10
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