In-House Dining

House Made Focaccia with Balsamic Onion Jam & Lemon-Herb Oil  6

Persian Arugula Soup with Za’atar, Yogurt & Smoked Almonds   13

Cornmeal Encrusted Calamari with Yellow Curry Coconut Dipping Sauce  12

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

Local Organic Mixed Field Greens with Maple Ginger Vinaigrette  9

Rainbow Carrot, Toasted Sunflower Seeds, Clothbound Cheddar, Mixed Greens, Roasted Carrot-Caraway Vinaigrette  12

Radish, Strawberry Whipped Feta, Mixed Greens, Pickled Shallot, Radish Green Vinaigrette  13

Matcha Dusted VT Confit Duck Leg, Blood Orange Gastrique, Fennel-Scallion Pancake, Smokey Sesame Turnips   36

Pan Seared Halibut with Yemeni Zhug, Green Tahini, Cured Olive Grain Salad, Preserved Lemon Vinaigrette  38

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

Grilled Strip Steak with Crab &Asparagus, Bearnaise Aioli, Roast Potato, Bacon & Pea Hash, Cured Egg Yolk  41

Herb Tagliatelle, Seasonal Vegetables, Black Garlic Puree, Pistachio, Asiago  28

Brown Butter Poppy Pound Cake with Rhubarb & Ginger Compote, Lemon Mousse, Cornmeal Crumb

Gianduja Pots de Crème with Amaretto Cherry, Candied Hazelnuts, Crème Fraîche

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