August 7 & 8, August 14 & 15
Circus Smirkus is in town, and we're serving a "three-ring" tasting menu in their honor!
5-course ($50) or 7-course ($75)
Seatings at 5:30, 6:30, 7:30 (& 8:30 on busier nights)
~ baby greens, toasted pumpkin seeds, roasted carrot rounds, corn, mustard-molasses vinaigrette
~ heirloom tomato salad, orange & herb drizzle, artisan cheese, salt
~ egg-yolk raviolo, herbed ricotta, eggplant*
~ house-smoked salmon, fennel aioli, white cucumber*
~ roasted chicken, peanut sauce, wilted kale
~ root-beer-braised pork, roasted potatoes
~ flourless chocolate cake; circus cake; caramel panna cotta
*starred dishes on 7-course menu, only
Reservations are strongly requested. Call 229-6678 to make yours!
Producers & Suppliers: Badger Brook Meats, Joe's Brook Farm, Maple Wind Farm, Bear Roots Farm, Provender Farm, Elmore Mountain Bakery, Wood Mountain Fish, Black River Produce, Vermont Creamery, Butterworks Farm
Call 229-6678 for reservations. Please let us know about any dietary restrictions you have!
Late Spring Tasting Menu
May 22 & 23, May 29 & 30
5-course ($50) or 7-course ($75)
Seatings 5:30, 6:30, 7:30 (& 8:30 if needed)
~ chilled spinach soup, cream, dandelion petals
~ baby lettuce, cranberries, toasted pecans, buttermilk ramp dressing
~ raw oysters, rhubarb-honey sauce*
~ lentils, chèvre, fried duck egg
~ chicken, white sauce, chive & nettle dumpling
~ lightly smoked brisket, wilted greens, horseradish*
~ flourless chocolate cake; rhubarb cream puff; candied orange
*These dishes are on the seven-course menu, only
Cherry Blossom Tasting Menu
April 3 & 4, April 10 & 11
5-course ($50) or 7-course ($75)
Seatings 5:30, 6:30, 7:30 & 8:30 if needed
~ wilted spinach, shaved carrot, toasted sesame seed, ume-sesame dressing
~ oyster mushroom & caramelized onion maki
~ beet-stained scallop, pickled cabbage, beet syrup*
~ tofu, tamari, scallion, roasted squash
~ smoked salmon salad, miso aioli
~ goose broth, seared goose, soba noodles, kale, scallion, goose cracklings*
~ flourless chocolate cake; cherry panna cotta; t.b.d.
BYOB
Producers & Suppliers: Bear Roots Farm, Gozzard City at Provender Farm, Pete's Greens, Wood Mountain Fish, Black River Produce, Vermont Soy Company
Green Menu
March 13 & 14; March 20 & 21
5-course ($50), 7-course ($75)
Seatings at 5:30, 6:30, 7:30 & 8:30
The sap has started running and the snow is melting, so I've got the color green on my mind. Grass. Shoots. Budding leaves.
~ creamy potato soup, chive pesto
~ kale salad, toasted walnut, apricot aioli
~ oysters Rockefeller**
~ fettuccine, chèvre-orange cream, pea shoots
~ beef & pork terrine, green olive ketchup
~ green-tea-braised goose, roasted carrot**
~ dessert sampler
** dishes on the seven-course menu only
* please let us know in advance if you have dietary restrictions, so that we can make accommodations
Sunday Dinners
March 15, March 22
Single seating at 6 p.m.
$35
A more rustic version of the Green menu, served family-style
BYOB
Roald Dahl Menu
February 27 & 28, March 6 & 7
5-course ($50), 7-course ($75)
Seatings at 5:30, 6:30, 7:30, 8:30
~ tomato soup, beef meatball, blueberry crème fraîche
~ roasted roots, dijon sauce
~ broiled oysters, dill butter, pickled cucumber**
~ fettuccine, meatless carbonara
~ turkey & cider stew, potato
~ pheasant, drunken raisin sauce, cabbage**
~ golden ticket; whipple scrumptious fudge-mallow delight; lick-able wallpaper
** dishes on the seven-course menu only
* please let us know in advance if you have dietary restrictions, so that we can make accommodations
* we really appreciate reservations, 229-6678
Sunday Dinners
March 1, March 8
Single seating at 6 p.m.
$35
A more rustic version of the Roald Dahl menu, served family-style
Several Shades of Red Menu
February 13 & 14, February 21 & 22
5-course ($50), 7-course ($75)
5:30, 6:30, 7:30 & 8:30
~ oyster mushroom soup, paprika crème fraîche
~ red & green kale, blue cheese dressing, pickled cranberries & red onion
~ roasted cauliflower, tomato-caper dressing, toasted almonds
~ raw oysters with spicy mignonette, oil-cured mussels**
~ seared scallops, squid ink-mashed potatoes, beet syrup
~ goose, rosemary red-wine sauce**
** starred dishes on 7-course menu, only
* BYOB
* Reservations strongly recommended, 229-6678
We will be closed on Sunday, February 15th
Farm-Style Dinner
Sunday, February 23
$35 per person
6 p.m. seating
A more rustic version of the "Red" menu, served family-style
The Boston Menu
January 30 & 31, February 6 & 7
5-course ($50) or 7-course ($75)
Seatings at 5:30, 6:30, 7:30 & 8:30
~ greens, croutons, chèvre, cranberry dressing
~ roasted cauliflower, garlic, capers, raisins, walnuts
~ oyster & mussel chowder**
~ "deflated" cheese soufflé, sunflower shoots
~ molasses-baked beans, brown bread, pork meatballs
~ Buffalo goose, celeriac & carrot slaw, blue-cheese dressing**
~ dessert sampler
*starred dishes on the 7-course menu, only
* BYOB
* Reservations strongly recommended, 229-6678
* We can accommodate dietary restrictions with advance notice
Farm-Style Dinner
February 1, February 8
$35
6 p.m.
A more rustic version of the Boston menu, served family-style, including at least 4 courses.
Taste of Summer Menu
January 17 & 18, January 24 & 25
5-course ($50), 7-course ($75)
Seatings: 5:30, 6:30, 7:30, and 8:30
~ roasted potato soup, cherry tomato swirl
~ beets, pea shoots, orange vinaigrette, blueberry chèvre
~ beans, sautéed mushrooms, pesto
~ monkfish, spinach & parmesan bread pudding**
~ seared pork, slaw, rhubarb mayo
~ polenta cake, goose confit, jalapeno-peach sauce**
~ dessert sampler
* Starred dishes are on the 7-course menu, only
* BYOB
* Reservations strongly recommended - 229-6678
* Dietary restrictions can be accommodated with advance notice
Farm-Style Dinner
January 19 & January 26 at 6 p.m.
$35
A more rustic version of the "Taste of Summer" menu, including two starters, two entrées, and dessert, served on platters at one big table.
Dishes and suppliers subject to change a bunch, depending on seasonality and availability
Current suppliers: Bear Roots Farm, Provender Farm, Applecheek Farm, Joe's Brook Farm, Tangletown Farm, LePage Farm, Wood Mountain Fish, Callebaut, Provisions International, Vermont Creamery, King Arthur Flour, Black River Produce
Certain dishes can be modified to be gluten free, dairy free, or vegetarian. Please call in advance for modifications!
New Year's Menu
January 2 & 3, January 9 & 10
5-course ($50), 7-course ($75)
~ potato soup, chevre, smoked salt
~ shaved carrot, labneh, toasted walnut, pomegranate, cardamom vinaigrette
~ oil-cured mussels, squid-ink pasta**
~ sautéed chicken liver and/or mushroom, toasted couscous, caramelized onion
~ miniature beef meatballs, pickled cherry & shallot, wilted spinach, roasted squash
~ pork belly, shaved fennel, date relish**
~ dessert sampler
**starred dishes on 7-course menu, only
* BYOB
* Reservations exceedingly helpful, 229-6678
Farm-Style Dinner
January 4, January 11
$35
A more rustic version of the New Year's menu, served at one big table to old and new friends.
Holiday Menu
December 19 & 20; December 26 & 27
5-course ($50) & 7-course ($75)
seatings at 5:30, 6:30, 7:30 & 8:30
~ caramelized onion soup, port
~ carrot slaw, labneh, flame raisins, toasted pistachios
~ oysters, cranberry mignonette*
~ wheatberries, kale, roasted-beet chevre, candied garlic
~ goose confit, Parisienne gnocchi, pomegranate
~ roasted lamb, mashed sweet potatoes*
* starred dishes are on the seven-course menu, only
* all dietary restrictions can be accommodated with advance notice
* we love reservations! 229-6678
farm-style dinner
December 21 & December 28
$35
6 p.m. seating
A more rustic version of our holiday menu, eaten with friends and neighbors.
Early Winter Tasting Menu
December 5 & 6, December 12 & 13
5-course ($50), 7-course ($75)
~ parsnip & sweet potato soup, maple-nutmeg crème fraîche
~ warm kale, pickled cherries, Bayley Hazen, toasted squash seeds, pickled cherry aioli
~ oysters, cider gastrique, shallot**
~ giant white beans, caramelized onions, roasted delicata squash
~ pork & beef terrine, mushroom ketchup, mustard mashed potatoes, braised cabbage
~ tea-smoked goose breast, Parisienne gnocchi, candied cranberries, goose gravy**
~ dessert sampler
* starred dishes on the 7-course menu, only
* please let us know if you have any dietary restrictions. With notice, we can accommodate nearly anything!
* reservations requested
* BYOB
Sunday Farm-Style Dinner
December 7 & 14
6 p.m.
A more rustic version of the early winter menu, served at a communal table. Come dine with friends and neighbors!
Eastern European Tasting Menu
November 21-22 & November 28-29
5-course ($50), 7-course ($75)
~ beet & apple soup, horseradish
~ smoked seafood salad, roasted squash aioli, greens**
~ potato & Clothbound cheddar pierogi, caramelized onion, parsley crème fraîche
~ mushroom stew, paprika, caraway, turnip
~ pork, cabbage rolls, dill, tomato sauce
~ goose, celery-root salad, orange, white wine**
~ dessert sampler
* starred dishes are on the 7-course menu, only
* BYOB
* reservations are strongly recommended - 229-6678
Farm-Style Dinner
November 23 & 30
A more rustic version of the Eastern European menu, featuring two appetizers, two entrées, and two desserts.
Halloween Tasting Menu
October 31 & November 1
5-course ($50) or 7-course ($75)
seatings at 5:30, 6:30, 7:30 and 8:30
~ squash soup, squid-ink swirl
~ white beans, rosemary, Brussels sprouts, chicken liver
~ scallop, rutabaga purée, white-wine, cream*
~ pastry puff, beef, roasted garlic, beets
~ braised goose, deviled cabbage, cranberry*
~ greens, mushrooms, golden raisins, buttered breadcrumbs, vinaigrette
~ dessert sampler
* starred dishes on the 7-course menu, only
* vegetarian, gluten-free and dairy-free versions of the 5-course menu available with advance request
* BYOB
Farm-Style Dinner
November 2
6 p.m., family-style ($35)
A more rustic version of the Halloween menu
Tasting Menu October 24 & 25
5-course ($50), 7-course ($75)
~ potato soup, mustard, bacon
~ kale salad, roasted beets, pickled shallot aioli, toasted almonds
~ seared scallop, caramelized onion, Brussels sprouts, pear*
~ local mushrooms, browned butter, beans, Parmesan, mustard greens
~ rabbit confit, mashed sweet potatoes, cranberry sauce, sage*
~ lamb ravioli, goat cheese, rosemary jus
~ dessert sampler
*starred dishes on seven-course menu, only
* vegetarian, gluten-free & dairy-free versions of the five-course menu are available with advanced request
October 26
Farm-Style Dinner ($35)
A more rustic version of the tasting menu
Herbs & Spices Tasting Menu
October 17 & 18
5-course ($50) or 7-course ($75)
~ sweet potato soup, sage, nutmeg & orange crème fraîche
~ oil-cured mussels, greens, dill & coriander aioli
~ Brussels sprouts & winter squash, bonne bouche, cider syrup, bay leaf & cardamom
~ seared scallop, roasted beet, chive & caraway beurre blanc *
~ Rupert gougeres, shiitake mushroom, thyme, allspice *
~ braised beef, warm wheatberry salad, rosemary, mustard seed
~ dessert sampler
Roots Tasting Menu
October 10 & 11
5-course ($50) or 7-course ($75)
~ leek & celeriac soup, orange crème fraîche
~ red frills mustard, spiced pistachios, pickled red onion & shallot, sweet-potato dressing
~ seared scallop, pickled beet, beet gastrique, kale, candied bacon*
~ pork meatballs, rutabaga purée, mustard, cabbage
~ beer-braised lamb, Jerusalem artichoke, winter squash*
~ composed cheese plate
~ dessert sampler
Harvest Tasting Menu
October 3 & 4
5-course ($50) or 7-course ($75)
~ broiled oysters, garlic & parsley butter*
~ kale, winter squash, shiitake mushrooms, cider-shallot dressing
~ beet & dill-cured salmon, horseradish crème fraîche*
~ French onion soup, croutons, Rupert cheese
~ chicken confit, apple butter, mashed turnip & parsnip
~ smoked brisket, cherry tomato bbq sauce, bean & rice cake, cabbage
~ dessert sampler
* starred dishes only on 7-course menu
* vegetarian, gluten-free and dairy-free five course menus available with advanced request
Farm-style dinner ($35)
October 5, 6 p.m.
A more rustic version of the harvest menu
Reservations are eternally helpful, thanks!
BYOB
Late Summer (9/5-9/7)
5-course menu ($50 pp)
~ herbed biscuits & butter
~ amuse bouche
~ mixed cherry tomatoes, chevre, herb pesto, walnut oil, Hawaiian salt
~ horseradish & alpine-style cheese custard, bacon dust, cayenne maple glaze
~ caramelized peach, blue cheese & liver empanada, bitter greens
~ palate cleanser
~ roasted tomato, fennel & golden raisin chutney, mustard-rubbed beef, cilantro
~ dessert trio tbd, small coffee
For the 7-course menu ($75 pp), add these two dishes
~ broiled oysters, sweet & spicy corn purée, pickled shallot brunoise
~ seared scallop, thyme-honey gastrique, glazed carrot, baby lettuce, creamy orange dressing
Vegetarian, gluten-free and dairy free versions of the five course menu are available upon request.
Sunday dinner, served family style ($35)
~ cherry tomato salad, goat-cheese pesto dressing
~ lettuce, roasted corn, blue cheese, bacon crumbles, pickled shallot vinaigrette
~ spiced eggplant, fettuccine, wilted greens
~ braised pork shoulder, roasted tomato, fennel & raisin chutney
~ dessert TBD
Mediterranean Menu
July 22 - August 31
small plates ($8 - $12)
~ oysters, currant aioli
~ beef & buckwheat-stuffed chard leaves, roasted tomato sauce
~ three-bean salad, mushroom vinaigrette, capers, fresh mozzarella
~ lettuce, blue-cheese-stuffed olives, roasted cauliflower, red-onion vinaigrette
~ cucumber & buttermilk soup
entrées ($19 - $27)
~ chilled octopus salad, aioli, cherry tomato, mesclun, panzanella
~ pork chop, mushroom custard, chanterelle, sherry gastrique, braised fennel
~ rabbit, lemon sauce, fried potato, arugula
~ marinated chicken skewer, herbed risotto, kale
~ free-form lasagna, roasted eggplant, summer squash, sage béchamel, feta
dessert ($7)
~ panna cotta, honeyed blueberries
~ flourless chocolate cake, peach sauce
~ phyllo, cardamom cream, walnut, figs
Roaring Twenties
January 8-27
small plates ($8-12)
Middle-Earth Menu
December 4-23
small plates ($8 – $12)
American Comfort Food
November 13-December 2
small plates ($8 – $12)
Japanese Menu
October 23- November 11
small plates ($8 – $12)
Italian Menu for Autumn
October 2 - October 21
small plates ($7 – $12)
dessert ($6)
South-of-the-Border Menu
August 21 – September 9
small plates ($7 – $10)
The Flavors of Iberia
July 31 – August 19
small plates ($7 – $10)
dessert ($6)
Early Summer Menu: July 10 – July 29
small plates ($7 – $10)
dessert ($6)
Solstice Menu: June 19 – July 8
small plates ($7 – $10)
dessert ($6)
Italian Spring Menu: May 29 – June 17
small plates ($7 – $10)
dessert ($6)
Spring Menu: May 8 – May 27
small plates ($7 – $10)
Hot & Cold Menu: April 3 – April 26
small plates ($7 – $10)
Elegant Irish Menu: March 13 – April 1
small plates ($7 – $10)
The Vermont Menu: February 21 – March 11
small plates
Menu Rouge: January 31 – February 19
small plates
Medieval Feast Menu: January 10 - January 29
small plates
Stuffed Menu: November 8 – November 29
small plates
French Country Menu: October 18 – November 6
small plates
Autumn Menu: September 27 – October 16
small plates
Harvest Menu: September 6 – September 25
small plates
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Current suppliers: Wellspring Farm, Center Farm, Back Beyond Farm, Hatch Brook Gardens, Owl Hill Farm, Vermont Creamery, Red Hen Bakery, King Arthur Flour, Maple Wind, The Cellars at Jasper Hill, Champlain Valley Creamery, Scott Farm, Wood Mountain Fish Co., Provisions International, our own herb garden
Retired Menus:
Southern Menu: August 9 – August 28
small plates
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Current suppliers: Tangletown Farm, Hatch Brook Gardens, Owl Hill Farm, Fair Food Farm, Vermont Creamery, Red Hen Bakery, King Arthur Flour, Wood Mountain Fish Co., Provisions International, our own herb garden
Spanish Menu: July 12 – August 7
small plates
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Current suppliers: Tangletown Farm, Hatch Brook Gardens, Pete’s Greens, Owl’s Head Farm, Vermont Creamery, Red Hen Bakery, King Arthur Flour, Wood Mountain Fish Co., Provisions International, Burtt’s Orchard, our own herb garden
Retired Menus:
Monticello Menu: June 21 – July 10
small plates
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Current suppliers: Tangletown Farm, Applecheek Farm, Hatch Brook Farm, Pete’s Greens, Owl’s Head Farm, Vermont Creamery, Grafton Cheese Co., King Arthur Flour, Butterworks Farm, Callebaut, Wood Mountain Fish Co.
Retired Menus:
Late Spring Menu: May 31 – June 19
small plates
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Retired Menus
May 10 – May 29
small plates
BYOB
Vermont Restaurant Week $35 prix-fixe menu: April 29 – May 5
amuse bouche
small plates
entrées
BYOB
April Holiday Menu: April 12-April 28
small plates
1950s menu: March 22- April 10
small plates
Eastern European Menu: March 1 – 20
small plates
Romanza Menu, February 8-27
small plates
Alsatian Menu
January 18 – February 6
small plates
Circus Smirkus is in town, and we're serving a "three-ring" tasting menu in their honor!
5-course ($50) or 7-course ($75)
Seatings at 5:30, 6:30, 7:30 (& 8:30 on busier nights)
~ baby greens, toasted pumpkin seeds, roasted carrot rounds, corn, mustard-molasses vinaigrette
~ heirloom tomato salad, orange & herb drizzle, artisan cheese, salt
~ egg-yolk raviolo, herbed ricotta, eggplant*
~ house-smoked salmon, fennel aioli, white cucumber*
~ roasted chicken, peanut sauce, wilted kale
~ root-beer-braised pork, roasted potatoes
~ flourless chocolate cake; circus cake; caramel panna cotta
*starred dishes on 7-course menu, only
Reservations are strongly requested. Call 229-6678 to make yours!
Producers & Suppliers: Badger Brook Meats, Joe's Brook Farm, Maple Wind Farm, Bear Roots Farm, Provender Farm, Elmore Mountain Bakery, Wood Mountain Fish, Black River Produce, Vermont Creamery, Butterworks Farm
Call 229-6678 for reservations. Please let us know about any dietary restrictions you have!
Late Spring Tasting Menu
May 22 & 23, May 29 & 30
5-course ($50) or 7-course ($75)
Seatings 5:30, 6:30, 7:30 (& 8:30 if needed)
~ chilled spinach soup, cream, dandelion petals
~ baby lettuce, cranberries, toasted pecans, buttermilk ramp dressing
~ raw oysters, rhubarb-honey sauce*
~ lentils, chèvre, fried duck egg
~ chicken, white sauce, chive & nettle dumpling
~ lightly smoked brisket, wilted greens, horseradish*
~ flourless chocolate cake; rhubarb cream puff; candied orange
*These dishes are on the seven-course menu, only
Cherry Blossom Tasting Menu
April 3 & 4, April 10 & 11
5-course ($50) or 7-course ($75)
Seatings 5:30, 6:30, 7:30 & 8:30 if needed
~ wilted spinach, shaved carrot, toasted sesame seed, ume-sesame dressing
~ oyster mushroom & caramelized onion maki
~ beet-stained scallop, pickled cabbage, beet syrup*
~ tofu, tamari, scallion, roasted squash
~ smoked salmon salad, miso aioli
~ goose broth, seared goose, soba noodles, kale, scallion, goose cracklings*
~ flourless chocolate cake; cherry panna cotta; t.b.d.
BYOB
Producers & Suppliers: Bear Roots Farm, Gozzard City at Provender Farm, Pete's Greens, Wood Mountain Fish, Black River Produce, Vermont Soy Company
Green Menu
March 13 & 14; March 20 & 21
5-course ($50), 7-course ($75)
Seatings at 5:30, 6:30, 7:30 & 8:30
The sap has started running and the snow is melting, so I've got the color green on my mind. Grass. Shoots. Budding leaves.
~ creamy potato soup, chive pesto
~ kale salad, toasted walnut, apricot aioli
~ oysters Rockefeller**
~ fettuccine, chèvre-orange cream, pea shoots
~ beef & pork terrine, green olive ketchup
~ green-tea-braised goose, roasted carrot**
~ dessert sampler
** dishes on the seven-course menu only
* please let us know in advance if you have dietary restrictions, so that we can make accommodations
Sunday Dinners
March 15, March 22
Single seating at 6 p.m.
$35
A more rustic version of the Green menu, served family-style
BYOB
Roald Dahl Menu
February 27 & 28, March 6 & 7
5-course ($50), 7-course ($75)
Seatings at 5:30, 6:30, 7:30, 8:30
~ tomato soup, beef meatball, blueberry crème fraîche
~ roasted roots, dijon sauce
~ broiled oysters, dill butter, pickled cucumber**
~ fettuccine, meatless carbonara
~ turkey & cider stew, potato
~ pheasant, drunken raisin sauce, cabbage**
~ golden ticket; whipple scrumptious fudge-mallow delight; lick-able wallpaper
** dishes on the seven-course menu only
* please let us know in advance if you have dietary restrictions, so that we can make accommodations
* we really appreciate reservations, 229-6678
Sunday Dinners
March 1, March 8
Single seating at 6 p.m.
$35
A more rustic version of the Roald Dahl menu, served family-style
Several Shades of Red Menu
February 13 & 14, February 21 & 22
5-course ($50), 7-course ($75)
5:30, 6:30, 7:30 & 8:30
~ oyster mushroom soup, paprika crème fraîche
~ red & green kale, blue cheese dressing, pickled cranberries & red onion
~ roasted cauliflower, tomato-caper dressing, toasted almonds
~ raw oysters with spicy mignonette, oil-cured mussels**
~ seared scallops, squid ink-mashed potatoes, beet syrup
~ goose, rosemary red-wine sauce**
** starred dishes on 7-course menu, only
* BYOB
* Reservations strongly recommended, 229-6678
We will be closed on Sunday, February 15th
Farm-Style Dinner
Sunday, February 23
$35 per person
6 p.m. seating
A more rustic version of the "Red" menu, served family-style
The Boston Menu
January 30 & 31, February 6 & 7
5-course ($50) or 7-course ($75)
Seatings at 5:30, 6:30, 7:30 & 8:30
~ greens, croutons, chèvre, cranberry dressing
~ roasted cauliflower, garlic, capers, raisins, walnuts
~ oyster & mussel chowder**
~ "deflated" cheese soufflé, sunflower shoots
~ molasses-baked beans, brown bread, pork meatballs
~ Buffalo goose, celeriac & carrot slaw, blue-cheese dressing**
~ dessert sampler
*starred dishes on the 7-course menu, only
* BYOB
* Reservations strongly recommended, 229-6678
* We can accommodate dietary restrictions with advance notice
Farm-Style Dinner
February 1, February 8
$35
6 p.m.
A more rustic version of the Boston menu, served family-style, including at least 4 courses.
Taste of Summer Menu
January 17 & 18, January 24 & 25
5-course ($50), 7-course ($75)
Seatings: 5:30, 6:30, 7:30, and 8:30
~ roasted potato soup, cherry tomato swirl
~ beets, pea shoots, orange vinaigrette, blueberry chèvre
~ beans, sautéed mushrooms, pesto
~ monkfish, spinach & parmesan bread pudding**
~ seared pork, slaw, rhubarb mayo
~ polenta cake, goose confit, jalapeno-peach sauce**
~ dessert sampler
* Starred dishes are on the 7-course menu, only
* BYOB
* Reservations strongly recommended - 229-6678
* Dietary restrictions can be accommodated with advance notice
Farm-Style Dinner
January 19 & January 26 at 6 p.m.
$35
A more rustic version of the "Taste of Summer" menu, including two starters, two entrées, and dessert, served on platters at one big table.
Dishes and suppliers subject to change a bunch, depending on seasonality and availability
Current suppliers: Bear Roots Farm, Provender Farm, Applecheek Farm, Joe's Brook Farm, Tangletown Farm, LePage Farm, Wood Mountain Fish, Callebaut, Provisions International, Vermont Creamery, King Arthur Flour, Black River Produce
Certain dishes can be modified to be gluten free, dairy free, or vegetarian. Please call in advance for modifications!
New Year's Menu
January 2 & 3, January 9 & 10
5-course ($50), 7-course ($75)
~ potato soup, chevre, smoked salt
~ shaved carrot, labneh, toasted walnut, pomegranate, cardamom vinaigrette
~ oil-cured mussels, squid-ink pasta**
~ sautéed chicken liver and/or mushroom, toasted couscous, caramelized onion
~ miniature beef meatballs, pickled cherry & shallot, wilted spinach, roasted squash
~ pork belly, shaved fennel, date relish**
~ dessert sampler
**starred dishes on 7-course menu, only
* BYOB
* Reservations exceedingly helpful, 229-6678
Farm-Style Dinner
January 4, January 11
$35
A more rustic version of the New Year's menu, served at one big table to old and new friends.
Holiday Menu
December 19 & 20; December 26 & 27
5-course ($50) & 7-course ($75)
seatings at 5:30, 6:30, 7:30 & 8:30
~ caramelized onion soup, port
~ carrot slaw, labneh, flame raisins, toasted pistachios
~ oysters, cranberry mignonette*
~ wheatberries, kale, roasted-beet chevre, candied garlic
~ goose confit, Parisienne gnocchi, pomegranate
~ roasted lamb, mashed sweet potatoes*
* starred dishes are on the seven-course menu, only
* all dietary restrictions can be accommodated with advance notice
* we love reservations! 229-6678
farm-style dinner
December 21 & December 28
$35
6 p.m. seating
A more rustic version of our holiday menu, eaten with friends and neighbors.
Early Winter Tasting Menu
December 5 & 6, December 12 & 13
5-course ($50), 7-course ($75)
~ parsnip & sweet potato soup, maple-nutmeg crème fraîche
~ warm kale, pickled cherries, Bayley Hazen, toasted squash seeds, pickled cherry aioli
~ oysters, cider gastrique, shallot**
~ giant white beans, caramelized onions, roasted delicata squash
~ pork & beef terrine, mushroom ketchup, mustard mashed potatoes, braised cabbage
~ tea-smoked goose breast, Parisienne gnocchi, candied cranberries, goose gravy**
~ dessert sampler
* starred dishes on the 7-course menu, only
* please let us know if you have any dietary restrictions. With notice, we can accommodate nearly anything!
* reservations requested
* BYOB
Sunday Farm-Style Dinner
December 7 & 14
6 p.m.
A more rustic version of the early winter menu, served at a communal table. Come dine with friends and neighbors!
Eastern European Tasting Menu
November 21-22 & November 28-29
5-course ($50), 7-course ($75)
~ beet & apple soup, horseradish
~ smoked seafood salad, roasted squash aioli, greens**
~ potato & Clothbound cheddar pierogi, caramelized onion, parsley crème fraîche
~ mushroom stew, paprika, caraway, turnip
~ pork, cabbage rolls, dill, tomato sauce
~ goose, celery-root salad, orange, white wine**
~ dessert sampler
* starred dishes are on the 7-course menu, only
* BYOB
* reservations are strongly recommended - 229-6678
Farm-Style Dinner
November 23 & 30
A more rustic version of the Eastern European menu, featuring two appetizers, two entrées, and two desserts.
Halloween Tasting Menu
October 31 & November 1
5-course ($50) or 7-course ($75)
seatings at 5:30, 6:30, 7:30 and 8:30
~ squash soup, squid-ink swirl
~ white beans, rosemary, Brussels sprouts, chicken liver
~ scallop, rutabaga purée, white-wine, cream*
~ pastry puff, beef, roasted garlic, beets
~ braised goose, deviled cabbage, cranberry*
~ greens, mushrooms, golden raisins, buttered breadcrumbs, vinaigrette
~ dessert sampler
* starred dishes on the 7-course menu, only
* vegetarian, gluten-free and dairy-free versions of the 5-course menu available with advance request
* BYOB
Farm-Style Dinner
November 2
6 p.m., family-style ($35)
A more rustic version of the Halloween menu
Tasting Menu October 24 & 25
5-course ($50), 7-course ($75)
~ potato soup, mustard, bacon
~ kale salad, roasted beets, pickled shallot aioli, toasted almonds
~ seared scallop, caramelized onion, Brussels sprouts, pear*
~ local mushrooms, browned butter, beans, Parmesan, mustard greens
~ rabbit confit, mashed sweet potatoes, cranberry sauce, sage*
~ lamb ravioli, goat cheese, rosemary jus
~ dessert sampler
*starred dishes on seven-course menu, only
* vegetarian, gluten-free & dairy-free versions of the five-course menu are available with advanced request
October 26
Farm-Style Dinner ($35)
A more rustic version of the tasting menu
Herbs & Spices Tasting Menu
October 17 & 18
5-course ($50) or 7-course ($75)
~ sweet potato soup, sage, nutmeg & orange crème fraîche
~ oil-cured mussels, greens, dill & coriander aioli
~ Brussels sprouts & winter squash, bonne bouche, cider syrup, bay leaf & cardamom
~ seared scallop, roasted beet, chive & caraway beurre blanc *
~ Rupert gougeres, shiitake mushroom, thyme, allspice *
~ braised beef, warm wheatberry salad, rosemary, mustard seed
~ dessert sampler
Roots Tasting Menu
October 10 & 11
5-course ($50) or 7-course ($75)
~ leek & celeriac soup, orange crème fraîche
~ red frills mustard, spiced pistachios, pickled red onion & shallot, sweet-potato dressing
~ seared scallop, pickled beet, beet gastrique, kale, candied bacon*
~ pork meatballs, rutabaga purée, mustard, cabbage
~ beer-braised lamb, Jerusalem artichoke, winter squash*
~ composed cheese plate
~ dessert sampler
Harvest Tasting Menu
October 3 & 4
5-course ($50) or 7-course ($75)
~ broiled oysters, garlic & parsley butter*
~ kale, winter squash, shiitake mushrooms, cider-shallot dressing
~ beet & dill-cured salmon, horseradish crème fraîche*
~ French onion soup, croutons, Rupert cheese
~ chicken confit, apple butter, mashed turnip & parsnip
~ smoked brisket, cherry tomato bbq sauce, bean & rice cake, cabbage
~ dessert sampler
* starred dishes only on 7-course menu
* vegetarian, gluten-free and dairy-free five course menus available with advanced request
Farm-style dinner ($35)
October 5, 6 p.m.
A more rustic version of the harvest menu
Reservations are eternally helpful, thanks!
BYOB
Late Summer (9/5-9/7)
5-course menu ($50 pp)
~ herbed biscuits & butter
~ amuse bouche
~ mixed cherry tomatoes, chevre, herb pesto, walnut oil, Hawaiian salt
~ horseradish & alpine-style cheese custard, bacon dust, cayenne maple glaze
~ caramelized peach, blue cheese & liver empanada, bitter greens
~ palate cleanser
~ roasted tomato, fennel & golden raisin chutney, mustard-rubbed beef, cilantro
~ dessert trio tbd, small coffee
For the 7-course menu ($75 pp), add these two dishes
~ broiled oysters, sweet & spicy corn purée, pickled shallot brunoise
~ seared scallop, thyme-honey gastrique, glazed carrot, baby lettuce, creamy orange dressing
Vegetarian, gluten-free and dairy free versions of the five course menu are available upon request.
Sunday dinner, served family style ($35)
~ cherry tomato salad, goat-cheese pesto dressing
~ lettuce, roasted corn, blue cheese, bacon crumbles, pickled shallot vinaigrette
~ spiced eggplant, fettuccine, wilted greens
~ braised pork shoulder, roasted tomato, fennel & raisin chutney
~ dessert TBD
Mediterranean Menu
July 22 - August 31
small plates ($8 - $12)
~ oysters, currant aioli
~ beef & buckwheat-stuffed chard leaves, roasted tomato sauce
~ three-bean salad, mushroom vinaigrette, capers, fresh mozzarella
~ lettuce, blue-cheese-stuffed olives, roasted cauliflower, red-onion vinaigrette
~ cucumber & buttermilk soup
entrées ($19 - $27)
~ chilled octopus salad, aioli, cherry tomato, mesclun, panzanella
~ pork chop, mushroom custard, chanterelle, sherry gastrique, braised fennel
~ rabbit, lemon sauce, fried potato, arugula
~ marinated chicken skewer, herbed risotto, kale
~ free-form lasagna, roasted eggplant, summer squash, sage béchamel, feta
dessert ($7)
~ panna cotta, honeyed blueberries
~ flourless chocolate cake, peach sauce
~ phyllo, cardamom cream, walnut, figs
Roaring Twenties
January 8-27
small plates ($8-12)
- oysters Rockefeller, kale, Ascutney Mountain, breadcrumbs, Pernod
- caesar salad, Parmesan, croutons
- french onion soup
- snack plate: cucumber sandwich, pickled quail egg, Valentine radish, stuffed olive (v)
- seared beef, creamed spinach, duchess potatoes (gf)
- quail, sauce chasseur, rye whiskey, roasted carrot and parsnip (gf)
- house-cured salmon, pumpernickel pasta, red onion, crème fraîche
- ham, spoonbread, brandied apple butter, cabbage
- mushroom and leek stew, herb dumplings, truffle oil, frisée salad (v)
- chocolate cake, rose jam, whipped cream (v, gf)
- cream puff, blood-orange Pernod filling (v)
- buttercup squash custard, toasted squash seeds (v)
Middle-Earth Menu
December 4-23
small plates ($8 – $12)
- Gollum's hamachi tartare, potato nest, quail egg (gf)
- pork belly & mushroom-ragout tartine, bloomy rind cheese
- seasonal soup (gf, v)
- parsnips, beets, winter squash, mulled-cider gastrique, goat cheese, pumpkin seeds (gf, v)
- Boston lettuce, walnuts, cheddar, apple, orange-IPA dressing (v)
- beef stewed in porter, roasted carrot, greens
- seared pork chop, port sauce, potato & blue cheese gratin, cabbage (gf)
- cold-smoked & pan-seared trout fillet, cucumber salad, golden potatoes, Hendricks gin & dill créme fraîche (gf)
- chicken roulade, apricot-chutney filling, coconut-curry sauce, jasmine rice, wilted chard (gf)
- fettuccine, lentil dahl, wilted chard (v)
- flourless chocolate cake, caramel, whipped cream (gf, v)
- rolled scone, brandied prune jam, earl grey panna cotta
- blackberry bread pudding
American Comfort Food
November 13-December 2
small plates ($8 – $12)
- clam and mussel chowder
- chicken-noodle-soup dumplings
- beet, sautéed Brussels sprouts, toasted sunflower seeds, Ascutney Mountain cheese, shallot vinaigrette
- cream of cauliflower soup, curried crème fraîche
- Boston lettuce, ranch dressing, croutons, bacon bits
- house-made pastrami, rye spaetzle, mustard sauce, cooked cabbage
- stuffed quail, glazed sweet potatos, green bean "casserole" with mushrooms & crispy leeks
- fish sticks, pickled jalapeño tartar sauce, tater tots, homemade ketchup, coleslaw
- pork chops, cranberry sauce, celeriac-garlic mashed potatoes, orange-hazelnut spinach
- sundried tomato fettuccine, eggplant, spinach, Parmesan
- flourless chocolate cake, choice of mint or peanut butter topping
- lemon pudding, meringue
- coconut caramel tart
Japanese Menu
October 23- November 11
small plates ($8 – $12)
- salmon & hamachi sashimi, soy & wasabi "caviar", green-tea-orange salt
- mutton dumplings, cabbage slaw
- Brussels sprout, sweet potato & caramelized onion maki, tamari-maple dipping sauce
- miso soup, silken tofu, kale "seaweed", scallion
- lettuce, daikon, carrot, fried adzuki bean, sesame-ume vinaigrette
- duck ramen, bok choy, corn, soft egg, butter, crispy duck skin
- honey-glazed pork belly, pork sausage, soba noodle, garlicky cabbage slaw, scallion
- sake-braised octopus, sweet & sour eggplant, wilted greens, sushi rice
- seared beef, roasted broccoli, gingered winter squash purée
- sautéed shiitake & oyster mushroom, homemade tofu crumbles, wilted greens, sushi rice
- coconut-tapioca pudding
- mochi, maple syrup, red bean paste
- tbd
Italian Menu for Autumn
October 2 - October 21
small plates ($7 – $12)
- seared scallop, shredded Brussels sprouts, shallot-blood orange vinaigrette, crispy bacon (gf)
- roasted radicchio, toasted almond, Gore-dawn-zola, balsamic reduction, crispy bread crumbs (v, gf without crumbs)
- white bean & kale soup, pork meatballs (v without meatballs, gf)
- arugula, truffle oil, champagne vinegar, caramelized shallot, Parmigiano Reggiano (v, gf)
- duck-liver custard, pear mostarda (gf)
- seared duck breast, duck confit, mustard-Marsala glace de viande, mushroom risotto (gf)
- pan-seared branzino, buttered farro with chives, caramelized fennel, grapefruit, toasted hazelnut
- braised short rib, creamy polenta, cherry tomatoes (gf)
- crispy pork belly, winter squash tortelli, pork brodo, apple mostarda, Ascutney Mountain cheese
- free-form lasagna, mushroom ragout, chestnut bechamel
dessert ($6)
- flourless chocolate cake, olive oil drizzle, sea salt, whipped cream (gf)
- chestnut cake, cider drizzle (gf)
- buttermilk panna cotta (gf)
South-of-the-Border Menu
August 21 – September 9
small plates ($7 – $10)
- chilled poached shrimp, tomatillo salsa, mango coulis (gf)
- ground mutton-stuffed bell pepper, avocado crema (gf)
- black bean cake, Mexican slaw, cumin mayo (v, gf)
- chilled corn soup, cilantro oil, roasted red pepper coulis (v, gf)
- baby lettuce, queso fresco, pepitas, fried red merlot beans, tomato-oregano vinaigrette (v, gf)
- seared snapper, green rice, watermelon-tequila sauce, pickled jalapeño, pattypan squash
- braised chicken leg, lime-cilantro sauce, cherry-tomato salsa, pattypan squash (gf)
- goat mole, green rice, orange-parsley relish, wilted chard (gf)
- seared country-style pork, achiote sauce, new potatoes, corn & red pepper salad, pattypan squash (gf)
- mushroom-eggplant tamale, goat cheese, avocado salsa, wilted chard (v, gf)
- pineapple upside-down cake, candied cilantro
- flourless chocolate cake, spicy salted caramel (gf)
- coffee pudding, toasted almond (gf)
The Flavors of Iberia
July 31 – August 19
small plates ($7 – $10)
- house-smoked trout, chive potato cake, crème fraîche (gf)
- goat sausage, warm kale salad (gf)
- chickpea stuffed pattypan squash, panko crumbs, mint (v, can be made gf)
- roasted garlic & cauliflower soup, rosemary oil (v, gf)
- baby lettuce, blueberries, toasted almonds, goat cheese, blueberry vinaigrette
- cod, shrimp & scallop, fennel fettuccine, white wine reduction, fennel-lemon preserve
- braised mutton, cabbage-mushroom ragout, roasted potato, pear chutney (gf)
- chicken breast stuffed with chicken leg, olive & pistachio, orange-thyme sauce, citrus relish (gf)
- braised short ribs, cardamom-carrot halva, ginger relish (available beginning August 1)
- eggplant ravioli, red-pepper tomato sauce, tomato-onion salad (v)
dessert ($6)
- bay-leaf flan, apricot syrup
- chocolate pots de crème, spiced currant sauce
- marzipan-filled empanada, creme anglaise
Early Summer Menu: July 10 – July 29
small plates ($7 – $10)
- scallop & shrimp ceviche, cucumber, red pepper coulis, crème fraîche
- liver paté, pickled fava bean relish, chianti reduction, crostini
- goat cheese, thyme & kohlrabi bread pudding (v)
- chilled snap pea soup, spicy fried potatoes, chive (v)
- lettuce, radish, toasted walnuts, Tarentaise, walnut-raisin vinaigrette (v)
- grilled pork chop, peach-honey barbecue sauce, rice pilaf
- seared goose breast, goose-leg confit, fingerling potatoes, gooseberry-currant compote
- ras el hanout ravioli, braised goat filling, fried eggplant, glazed carrot, lemon-butter sauce
- pan-seared cod, tomato fettuccine, white-wine tarragon reduction
- oyster & hen-of-the-wood ragout, polenta cake, scallion (v)
dessert ($6)
- ice cream, TBD
- lemon-balm jello, raspberries, St. Germaine whipped cream
- chocolate pots de crème, spiced pâte brisée
Solstice Menu: June 19 – July 8
small plates ($7 – $10)
- barleywine-simmered garlic sausage, onions, pea shoots, whiskey mustard
- mahi-mahi ceviche, sorrel sauce, sea beans, olive lavash
- falafel, cucumber-radish salad, fennel yogurt (v)
- chilled mushroom-leek soup, crème fraîche, scallion (v)
- baby greens, organic strawberries, Bayley-Hazen blue, thyme vinaigrette (v)
- grilled N.Y. strip steak, asparagus, fingerling potatoes, bacon, onion rings, balsamic drizzle
- trout en papillote, rice pilaf with garlic scape & fennel, beurre blanc
- pulled-pork ravioli, chow-chow, mustard cream sauce
- smoked, braised jerk goat, rice pilaf, mint gastrique
- angel hair primevera, baby eggplant, broccoli, peas, basil-sunflower seed pesto, Tarentaise (v)
dessert ($6)
- honey ice cream, mulled wine, almond dust
- sweet scone, brandied strawberries, whipped cream
Italian Spring Menu: May 29 – June 17
small plates ($7 – $10)
- grilled sardine, caper aioli, shoots
- minted goat cheese quiche, shoots (v)
- escabeche: pickled baby turnips, fiddleheads, radishes, ramps and egg, Parmesan-cracked pepper dip (v)
- sorrel soup, potato-rhubarb soup (v)
- baby greens, olives, pistachios, ricotta salata, fig vinaigrette (v)
- poached, seafood-stuffed squid, calamari, squid ink angel hair, hazelnut-sage pesto
- duck Bolognese, fettuccine, pecorino Romano
- Chianti-braised pork shank, farro salad, gremolata
- herb & wild mushroom risotta cake, grilled asparagus, sundried tomato beurre blanc (v)
- grilled liver & onions, warm bacon-potato salad, balsamic drizzle
dessert ($6)
- crème fraîche panna cotta, spiced honey
- iced coffee, amaretto ice cream, chocolate biscotti
- Chianti-poached pear, basil syrup
Spring Menu: May 8 – May 27
small plates ($7 – $10)
- scallop, shrimp and hake ceviche, mustard greens, radish, sesame oil, black sesame seeds
- porchetta flatbread, roasted garlic purée, microgreens
- shaved asparagus, poached eggs & parmesan toast (v)
- minted pea soup, crème fraîche, apple-mint oil, butter & cress tea sandwiches (v)
- baby greens, blueberries, goat cheese, toasted almonds, violet vinaigrette (v)
- chive fettuccine, cured trout, salmon & mussels, beurre blanc, tobiko
- braised veal breast, fiddlehead & herb risotto, rosé demi-glace
- buttermilk fried chicken, ramp-potato salad, spiced honey
- free-form lasagna, oyster mushrooms, spinach, caramelized onions, béchamel (v)
- grilled pork chop, chimichurri, grilled onion, corn & black-bean salad
- crème fraîche ice cream, dandelion caramel
- cardamom & rose panna cotta, pistachio dust
- chocolate-ricotta cheesecake, rhubarb sauce, lemon tuile
Hot & Cold Menu: April 3 – April 26
small plates ($7 – $10)
- cured seafood plate: smoked-salt salmon, rye whiskey trout, mussel confit, dilled crème fraîche, chard stem relish
- sautéed chicken livers, bacon, pickled onion, pea shoot salad, grilled brioche
- flatbread with arugula, local feta, roasted garlic purée, crispy capers (v)
- potato & green onion soup, caramelized lemon gremolata (v)
- baby lettuce, maple-candied nuts, Tarentaise, mixed herbs, watercress vinaigrette (v)
- maple-glazed pork chop, pickled carrot & parsnip, local bean salad, wilted spinach
- cornmeal-crusted fried monkfish, German butterball potatoes, wilted kale
- roasted rabbit, radicchio & escarole salad, yogurt-mustard dressing
- veal meatballs, lemon-pepper fettuccine, ramp pesto, wilted greens
- herbed ricotta ravioli, beurre blanc, wilted greens (v)
- goat-cheese panna cotta
- jasmine-tea ice cream, local honey, lemon
- puffed local rice, barley & wheat, marshmallow, chocolate drizzle
Elegant Irish Menu: March 13 – April 1
small plates ($7 – $10)
- mussels steamed in red ale, garlic sausage, crostini
- beer-poached egg, rabbit confit hash
- warm escarole & radicchio salad, barley pilaf (v)
- carrot-parsnip soup, rosemary oil, crème fraîche (v)
- baby lettuce, toasted hazelnuts, apple, porter cheese, currant vinaigrette (v)
- crab, shrimp & flounder ravioli, whiskey cream sauce, wilted kale
- fettuccine, stout-cheddar sauce, kale, caramelized onions, mushroom chips (v)
- crispy pork belly, braised leeks, oat risotto, cider reduction
- grilled salmon, sautéed pea shoots, fingerling potatoes, apple aioli
- house-corned beef, braised cabbage with toasted dill seed, carrot purée, fingerling potatoes
- stout cake, whiskey sauce
- homemade coffee ice cream, Irish cream caramel
The Vermont Menu: February 21 – March 11
small plates
- rabbit confit flatbread, cumin aioli, parsley
- warm beet salad, toasted caraway yogurt, sunflower shoots (v)
- egg yolk ravioli, cream sauce, bacon, peas
- cheddar soup, applesauce swirl, dill crème fraîche (v)
- baby lettuce, toasted walnuts, dried cranberries, herbed goat cheese, honey vinaigrette (v)
- steamed mussels, seared shrimp, tomato-fish broth, local short-grain brown rice, spinach
- fresh fettuccine, hazelnut-sage pesto, oyster mushrooms, caramelized onions, sautéed pea shoots (v)
- chicken stew, roasted-garlic & sage dumplings, wilted chard
- stout-braised beef ribs, maple-glazed squash, sautéed pea shoots
- pork schnitzel, buttered cabbage with celery seed, potato & parsley root mash, IPA-shallot gravy
- flourless chocolate cake, white chocolate mousse
- cornmeal-olive oil cake, rosemary ice cream
- whole-wheat carrot cake, star-anise cream cheese frosting
Menu Rouge: January 31 – February 19
small plates
- rabbit confit or oyster mushroom confit (v), sweet potato waffle, sour cherry-pink peppercorn jam
- crab salad with pickled lemon rind and dill, greens, roasted red pepper sorbet
- braised beef heart ravioli, beet-horseradish jus
- cream of cauliflower soup, nutmeg, red crème fraîche, saffron oil (v)
- baby lettuce, port-soaked raisins, pomegranate seeds, toasted almonds, citrus-almond vinaigrette (v)
- poached Maine shrimp, spiced risotto with peas, blood-orange-thyme gastrique, microgreens (v)
- heart-shaped goat cheese ravioli, beet-horseradish jus, swiss chard (v)
- beet-stained scallops, carrot purée, sunflower-radish salad, parsley-sunflower seed pesto
- grilled beef and oyster mushrooms, ginger-carrot pickles, lime salt, pea shoots
- red-wine pork sausage, grilled apple, macerated figs, potato pavé, swiss chard
- flourless chocolate cake, mulled red wine
- caramelized-fennel upside-down cake, blood peach purée
- red-wine “velvet” cake, roasted white chocolate filling, rose buttercream
Medieval Feast Menu: January 10 - January 29
small plates
- barley & vegetable soup (v)
- red-leaf lettuce, grated beets, toasted walnuts, mustard vinaigrette (v)
- snack plate: creamy stuffed dates, parsnip mousse, meat “apples”, parsley-caraway bread
- mussels steamed in honeyed wine
- brie tart with prune jam (v)
- spiced lentils, rice pilaf with almonds, braised leeks, wilted cabbage (v)
- trout fillet, almond-milk butter sauce with fennel, orange relish, rice pilaf
- pan-seared chicken, sauce verte, oat cake, braised leeks
- spice-wine braised beef shank, chickpeas, herbed dumplings,
- country-style pork ribs, apple-sage-nut relish, rutabaga-carrot puree
- poached pear with carob sauce
- fruited pound cake
Stuffed Menu: November 8 – November 29
small plates
- roasted broccoli & smoked cheddar soup with crispy ham crouton (v)
- local lettuce with walnuts, deviled egg, raisins & creamy celery-root dressing
- mushroom-stuffed mushroom caps, hazelnut-sage crumb (v)
- potato-chèvre galette, braised leeks, blanched kale salad with dried cranberries(v)
- chicken roulade with caramelized onion, Dijon and rosemary filling, carrot-celeriac sauté, toasted farro pilaf
- shrimp & flounder ravioli, beurre blanc, blanched kale salad
- cider-braised pork belly, chestnut-stuffed lady apple, toasted farro pilaf, braised leeks
- molasses & beer-braised beef, twice-baked sweet potato, kale salad
- house-made éclair, vanilla pastry cream, currant jam
- mini chocolate cake, Bayley-Hazen blue cheese, mulled-wine reduction
- maple whoopie pie, sweet cream cheese, quince jam
French Country Menu: October 18 – November 6
small plates
- cream of celeriac soup, IPA & cheddar toasts (v)
- chicken liver pâté, cranberry-caramelized onion relish
- sliced scallop, ginger-beet salad, orange drizzle
- greens, toasted squash seeds, golden raisins, caramelized onions, raclette, heirloom apple vinagirette (v)
- pork & celeriac stew, leek-potato gratin, braised cabbage
- buttercup squash ravioli, sage cream sauce, caramelized apple, wilted kale (v)
- catfish cakes, tarator sauce, sweet-potato-chipotle purée, wilted kale
- chicken roulade with Bayley-Hazen blue cheese & herbs, carrot-parsnip mash, braised cabbage
- braised beef with cardamom, apricots & garbanzo beans, barley pilaf, braised cabbage
- wine poached pear, fennel-vanilla pastry cream, pâte brisée
- roasted squash pots de creme
- brownie, goat cheese frosting
Autumn Menu: September 27 – October 16
small plates
- kale soup, buttered croutons, Tarentaise, fried egg (v)
- ground-lamb chili, polenta cake, homemade espelette crème fraîche
- puff-pastry pinwheel, sautéed chicken liver, blueberry gastrique
- greens, toasted hazelnuts, dried cranberries, feta, heirloom apple vinaigrette, pickled chard-stem brunoise (v)
- pork, celeriac & cider stew, mustard-thyme puff pastry, blistered beans
- pan-seared scallops, vanilla-scented parsnip purée, rosé aioli, roasted squash seeds
- white bean ravioli & celeriac ravioli, sage cream, roasted cherry tomatoes, hen-of-the-wood mushroom (v)
- thyme & IPA white-meat chicken sausage, caramelized shallot & Abbey ale dark-meat chicken sausage, chevre bread pudding, braised cabbage
- braised beef shank, caramelized fennel, roasted grapes, hash brown
- apple-raisin crisp, Bayley-Hazen blue cheese
- chai s’more
- vanilla-maple pudding
Harvest Menu: September 6 – September 25
small plates
- heirloom tomato, sage-scallion pesto, walnut oil, bloomy-rind cheese
- Landaff gougeres, wild mushroom duxelles
- chilled corn soup, lime, cilantro-hot pepper oil
- bell pepper, rice stuffing with raisins, nuts & carrots
- greens, caramelized onion, pecans, Cabot Clothbound Cheddar, heirloom apple vinaigrette
- ravioli with chevre-olive-orange filling, cherry tomato-white wine sauce, wilted spinach
- mushroom fettuccine, braised pork, savoy cabbage, roasted garlic
- roasted chicken, apple-sage stuffing, winter squash, savoy cabbage
- poached shrimp, herbed mayonnaise, green salad with mustard vinaigrette, crostini
- lamb sausage, roasted potato salad with smoked paprika & preserved lemon, wilted spinach
- chocolate pudding
- apple tart, whipped cream, blueberries
- buttercup-squash cake, spiced cream cheese frosting
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Current suppliers: Wellspring Farm, Center Farm, Back Beyond Farm, Hatch Brook Gardens, Owl Hill Farm, Vermont Creamery, Red Hen Bakery, King Arthur Flour, Maple Wind, The Cellars at Jasper Hill, Champlain Valley Creamery, Scott Farm, Wood Mountain Fish Co., Provisions International, our own herb garden
Retired Menus:
Southern Menu: August 9 – August 28
small plates
- bacon-cheddar spoon bread, sauteed green beans
- snacks: roasted-red pepper & olive spread, deviled eggs
- chilled peanut soup (v)
- corn pudding, crawfish
- greens, caramelized onion, pecans, blue cheese, watermelon vinaigrette
- pork ribs braised in mustard-molasses sauce, roasted potato salad, collards
- spiced shrimp, creamy grits with tomato-ham broth, collards
- buttermilk fried chicken, mashed potatoes, collards
- greens, cherry tomatoes, house-smoked catfish, roasted corn, sweet-potato dressing
- red rice, butter beans, caramelized onions, collards
- peach tart
- sweet potato pots de creme
- banana cake, chocolate-peanut butter frosting
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Current suppliers: Tangletown Farm, Hatch Brook Gardens, Owl Hill Farm, Fair Food Farm, Vermont Creamery, Red Hen Bakery, King Arthur Flour, Wood Mountain Fish Co., Provisions International, our own herb garden
Spanish Menu: July 12 – August 7
small plates
- almond-crusted tuna, piquillo-pepper coulis, capers
- Marcona almond, roasted garlic & green-grape gazpacho, Spanish olive oil, smoked salt (v)
- tomato & cucumber gazpacho, cherry tomato confit, pickled garlic-scape & sage pesto (v)
- chicken-liver & caramelized onion empanada, Spanish blue cheese, oak honey
- oyster-mushroom-confit empanada, lemon alioli (v)
- heirloom lettuce, black & green olives, orange supremes, flower petals, Campo de Montalban cheese, sherry-paprika vinaigrette (v)
- chickpeas, potatoes, wilted spinach, smoked tomato, white-wine & paprika broth (v)
- beef shank braised in red wine-chocolate sauce, wilted greens, blue-cheese mashed potatoes
- saffron risotto, clams, mussels, sugar snap peas
- pork ravioli, sherry-orange sauce
- smoked chicken, zucchini & yellow-squash slaw, roasted new potatoes
- sour cherry gateau basque
- cardamom rice pudding, apricots
- orange flan
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Current suppliers: Tangletown Farm, Hatch Brook Gardens, Pete’s Greens, Owl’s Head Farm, Vermont Creamery, Red Hen Bakery, King Arthur Flour, Wood Mountain Fish Co., Provisions International, Burtt’s Orchard, our own herb garden
Retired Menus:
Monticello Menu: June 21 – July 10
small plates
- snack plate: anchovy-deviled eggs, duck-liver spread, crackers, radishes, herbed compound butter
- chilled lettuce soup, sorrel pesto (v)
- spinach, caramelized onion & chevre bread pudding (v)
- heirloom lettuce, salad turnip, toasted sesame seeds, chive blossom, “Monticello” sesame dressing (v)
- housemade fettuccine, cheddar sauce, wilted braising greens, tomato confit (v)
- Madeira-braised pork shoulder, herbed dumplings, wilted braising greens
- pan-seared cod, Maine mussels, potato, fennel broth, fennel-pollen & smoked paprika rouille
- veal meatloaf, mushroom ketchup, mashed potatoes
- smoked chicken, mixed greens, radicchio, toasted hazelnuts, Dijon-tarragon vinaigrette, cornbread croutons
- orange pound cake, strawberry & red-wine jam, whipped cream
- chocolate pots de creme, whipped cream
- cherry lemonade “jelly” (i.e. jello)
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Current suppliers: Tangletown Farm, Applecheek Farm, Hatch Brook Farm, Pete’s Greens, Owl’s Head Farm, Vermont Creamery, Grafton Cheese Co., King Arthur Flour, Butterworks Farm, Callebaut, Wood Mountain Fish Co.
Retired Menus:
Late Spring Menu: May 31 – June 19
small plates
- Maine mussels, orange-tarragon sauce
- Vermont Salumi maple sausage, pickled ramp, poached Tangletown Farm pullet egg
- chilled Pete’s Greens cucumber soup, red pepper coulis, mint (v)
- local lettuce, Pete’s Greens radishes, toasted walnuts, Shelburne Farms cheddar, apricot-Champagne vinaigrette (v)
- mushroom ravioli in sage pasta, white-wine cream sauce (v)
- rosé-braised Maple Wind beef shank, fettuccine, wilted greens, jus
- pan-seared cod, deviled cabbage & fennel, lemon risotto
- smoked Tangletown Farm duck (served cold), roasted potato salad, spiced pickles
- country-style Tangletown Farm pork rib, sweet & sour cider sauce, roasted potato salad
- walnut tart, strawberry jam, chocolate ganache
- rhubarb-blood orange clafouti, whipped cream
- TBD
BYOB
Dishes and suppliers subject to change, depending on seasonality and availability
Retired Menus
May 10 – May 29
small plates
- tart with sautéed wild mushroom, ramp, poached Maple Wind egg
- pan-seared scallop, maple gastrique, bacon
- chilled Pete’s Greens cucumber soup, red pepper coulis, mint (v)
- roasted Blackwell Roots beets, sugar snap peas, herbed Maplebrook ricotta
- local greens, Rockville Market radishes, toasted walnuts, Willow Hill Butternut cheese
- Vermont Salumi liver-sausage ravioli, nutmeg cream sauce, wilted Arethusa spinach
- Vermont Creamery chevre ravioli in mushroom pasta, nettle-sorrel-ramp pesto (v)
- braised Applecheek pastured veal, lemon-mint risotto, fiddleheads
- garlic-sausage-stuffed Tangletown chicken, heirloom beans, fiddleheads
- red snapper, roasted fingerling potatoes, Cerignola olive-blood orange sauce
- angelica pastry cream, rhubarb-blood orange compote
- basil jello, whipped cream
- chocolate cake, strawberry-basil jam, whipped cream
BYOB
Vermont Restaurant Week $35 prix-fixe menu: April 29 – May 5
amuse bouche
small plates
- snack plate (sample selection – items subject to change): smoked-paprika deviled eggs, homemade potato chips, onion dip, chicken-liver mousse
- sugar-snap pea soup, lemon crème fraîche swirl (v)
- pan-seared scallops, blood-orange hollandaise, pea shoots
entrées
- liver-sausage ravioli, nutmeg cream sauce, wilted spinach
- housemade fettuccine, spring vegetables (v)
- Maple Wind Farm pork chops, oyster mushroom and ramp ragout, Parmesan risotto
- pan-seared Fair Food Farm duck breast, duck confit, apricot-sherry sauce, herbed heirloom beans
- flourless chocolate cake (v), smoked marshmallow
- maple pudding (v), bacon-cashew brittle
- meyer-lemon jello, whipped cream
BYOB
April Holiday Menu: April 12-April 28
small plates
- snack plate: horseradish-deviled eggs, smoked trout salad in a cucumber cup, homemade potato and celeriac chips, chicken-liver mousse, charoset
- creamy spinach soup, lemon crème fraîche swirl (v), Vermont Salumi Greek sausage (optional)
- warm roasted beets, snow peas, blood-orange vinaigrette, Vermont Butter & Cheese Crottin (v)
- lettuce, local mint, pistachios, apricot-yogurt dressing (v)
- braised Graze & Gaze Farm beef brisket, sweet potato custard, wilted chard
- Tangletown Farm chicken stew with matzo balls, wilted chard
- pan-seared Tangletown Farm pork chops, housemade fettuccine, oregano, garlic and lemon sauce, asparagus
- Lima beans with Greek herbs, honeyed carrots, asparagus (v), shrimp (optional)
- lemon cheesecake (v)
- honey-nut cake (v)
1950s menu: March 22- April 10
small plates
- snack plate: housemade cocktail wieners with golden raisin-mustard sauce, deviled eggs, paprika-cheese stuffed celery with toasted pecans, potato chips with onion dip
- creamy tomato soup, toasted-cheese-sandwich croutons (v)
- scallops, maple gastrique, bacon
- iceburg lettuce, red bell pepper, cucumber, creamy herb vinaigrette (v)
- Maple Wind Farm pork and beef meatloaf, homemade ketchup, mashed potatoes
- (tuna pea wiggle) pan-seared tuna, housemade fettuccine, creamy white wine sauce, pea shoots, sweet pea puree
- creamy fettuccine, spinach, red bell pepper, sugar snap peas (v)
- Maple Wind Farm chicken and biscuits, leeks, carrots
- smoked ham, pineapple glaze, mashed potatoes
- malted chocolate pudding, banana, peanuts (v)
- sponge cake with coconut custard filling (v)
- blood-orange and meyer-lemon jello with whipped cream (v)
Eastern European Menu: March 1 – 20
small plates
- smoked trout mousse, egg salad, pickled onion, rye bread
- mushroom soup
- roasted-red-pepper and herb bread pudding
- lettuce, toasted walnuts, European cucumber, Bulgarian feta, dill vinaigrette
- pierogi (mashed potato and cheese; cabbage and mixed mushroom), caramelized onions, sour cream
- housemade smoked kielbasa, pierogi, sauerkraut
- chicken paprikash, kasha
- vegetarian borscht
- borscht with braised beef
- pan-seared pork chop, Artesano mead and mustard sauce, pickled apple, kasha
- buckwheat cake, rose jam, whipped cream
- ricotta cheesecake, mulberry syrup
- chestnut pudding, homemade “Maraschino” cherries
Romanza Menu, February 8-27
small plates
- pan-seared diver scallop with sauce Maltaise (blood-orange hollandaise) and pea shoots
- salumi plate: housemade testa with warm spices and orange zest, housemade chicken-liver spread, Toscano salami and hot coppa from Salumeria Biellese, mozzarella, apricot-cherry mostarda, pickled shallot
- white bean and Jerusalem artichoke soup, hazelnut-sage pesto, pancetta (optional)
- greens, walnuts, figs, Parmigiano-Reggiano, 8-year-old balsamic
- fettuccine, oyster and crimini mushrooms, Marsala cream sauce
- chestnut-celeriac ravioli, truffle oil, white wine reduction
- Tangletown Farm beef short ribs braised in red wine and tomatoes, pancetta, Parmigiano bread crumbs
- pan-seared Maple Wind pork chops, caramelized fennel, golden-raisin and walnut relish, Marsala reduction
- Winding Brook lamb and artichoke ragu, gremolata
- Nitty Gritty cornmeal and olive oil cake, rosemary, whipped cream, chestnut-honey drizzle
- Animal Farm buttermilk panna cotta, bay leaf, black-cherry sauce
- flourless Callebaut chocolate cake
Alsatian Menu
January 18 – February 6
small plates
- Winding Brook pork and Boyden beef terrine with pistachios and cherries; pickled cherry-shallot relish $7.50
- Vermont Butter & Cheese chèvre and herb bread pudding (v) $7.00
- French onion soup, Red Hen baguette croutons, gruyere cheese $6.50
- housemade-bacon or sautéed apple (v) and caramelized shallot tart $5.50
- greens, toasted walnuts, dried figs, Bayley-Hazen blue cheese, fig and walnut vinaigrette (v) $6/$8
- French onion soup, salad $12
- lentils du puy, oyster mushroom and potato stew, chard $16
- liver-sausage ravioli with nutmeg cream sauce, chard $18
- roasted Maple Wind chicken leg, braised leeks, carrot batons, white-wine reduction, chard $21
- Blackwell Roots choucroute garnie with Vermont Salumi garlic sausage, house-smoked Jericho Settlers’ pork hock, braised Maple Wind pork shoulder, roasted fingerling potatoes $25
- French-pressed Vermont Coffee Company coffee $2
- black or green tea $1.75
- herbal tea $1.50
- financiers (almond cakes) with Mirabelle plum sauce $6.50
- gingerbread with roasted apple $6.00
- orange-blossom cream puffs w/blood orange sauce $7.00
