We have been working with nearby farmers and purveyors for many years to provide menus that are delicious, fresh and creative. It is a labor of love and I think you will see the results in your dining experience. Most of our produce is organic and locally farmed at Anjali and Clear Brook Farms. Our cheeses come from Taylor Farm, Consider Bardwell Farm, Cabot Creamery and the Vermont Butter and Cheese Company. Our milk, butter and cream come from Wilcox Farm and Thomas Dairy. Our eggs come from Cloud Farm. Whenever possible we choose local poultry and meats. We do all of our own baking and always choose the freshest ingredients from the most sustainable and local sources. Please enjoy!                     ~ Chef, Jeff Scott

Appetizers

Roasted Pumpkin and Maple Soup

Hazelnut encrusted Sea Scallops with a smoked tomato purée and fried blue cheese

Vermont made mushroom Ravioli with sautéed leeks, sweet peppers and goat cheese

Confit of Duck with apples, cranberries and sage

Entrées

Roasted Vermont Turkey with cornbread, toasted pecan and fig stuffing

Pan Seared Salmon with a sweet potato and crabmeat hash, lemon chive aioli

Pan Seared New York Sirloin with an artichoke and roasted pepper sauce

Sautéed Butternut Squash Gnocchi with Spinach,roasted Garlic and rosemary

Dinner served with garden salad, fresh baked rolls and traditional fixings

A selection of seasonal desserts

Prix Fixe
adults $45 / children $23

Taking Reservations from 2pm-5pm