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While we make a la carte an option for our guests, we encourage you to enjoy our prix fixe menu which showcases the finest local and regional ingredients available.
Please choose four selections, one from each course option. |
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Terrine of Fois Gras and Truffle
Mesculin greens, red onion jam, toast points |
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Grains of Paradise Rubbed Quail
Arugula, marinated cucumbers, sun dried tomato and dill vinaigrette |
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House Made Rabbit Sausage Ravioli
With almond pesto sauce |
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Classic Seafood Beignet
With a poppy seed citrus and cabbage slaw, garlic aioli |
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Windham Hill Salad
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Creamy Endive Salad
With walnuts and Crater Lake blue cheese |
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Pan Seared Sole Filet
With creamy risotto and lemon-caper brown butter sauce |
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Seared Air Chilled Chicken Breast
Spinach fettuccini, baby carrots, tarragon cream |
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All Natural New York Strip
With spring potatoes and Maine lobster butter |
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Pan Roasted Veal Chop
Garlic mashed potatoes, rhubarb demi glace |
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House Made Beet and Ricotta Tortellini
With a chive coulis |
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Mustard and Tarragon Crusted Lamb Rack
Mustard cream sauce, potato gratin and ratatouille |
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Signature Artisanal Cheese Plate*
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Signature Berry Soufflé*
With molten dark chocolate center
If you wish to order our soufflé for dessert, kindly inform your server when placing your dinner order. *Five dollar supplement on signature desserts. |
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Bittersweet Chocolate Mousse
Bailey's ice cream, créme anglaise
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Warm Spice Cake
With whipped cream, chevre and cinnamon swirl ice cream
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Dried Cherry and Almond Bavarian
Vermont créme fraîche sauce, vanilla tuile
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Orange Tartlette
Blood oranges, rose tulip tuile, white balsamic drizzle |
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Slow Churned House Made Ice Cream or Sorbet Trio Du Jour |
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$80/130 |
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Chef Michael Pelton created this special tasting menu to tantalize the senses. This menu is available alone or as a pairing with our favorite wines from the Windham Hill cellar. Please note that full table participation is required. |
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Oxtail consomme with floating truffle and fois gras terrine, fresh herbs
Jaboulet Mule Blanche, Crozes Hermitage 2004 |
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Grains of Paradise rubbed duck carpaccio, ginger and fruit chutney
Mallo, Gewűrztraminer, Cuvee St.-Jacque, Alsace 2004 |
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Seared truffled diver scallops with tomato pappardelle, pesto sauce
Terradora Di Paolo, Lacryma Christi, Campagnia 2004 |
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Farm grown Vermont rabbit stuffed with house made rabbit sausage, baby vegetables, wild mushroom risotto
Owen Roe, Sinister Hand, Columbia Valley 2005 |
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Tasting of petite pot du cremes
Sandemans twenty year aged Tawney port |
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Michael Pelton, Chef de Cuisine
Zach Corbin, Sous Chef |
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It is our goal to provide you with a perfect, flavorful and extraordinary dining experience. We strive to use the best foods and products available. As part of the Vermont Fresh Network, we act on our philosophy by supporting progressive and sustainable agriculture, both locally and regionally. Here are a few names you may recognize:
Anjali Farms, South Londonderry,
Cavendish Game Birds, Cavendish, Grafton Cheese Co., Grafton, Jasper Hill Farm, Greensboro, Shelburne Farms Cheese Co., Shelburne,Vermont Butter and Cheese Co., Websterville
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**Allergy note: Our kitchen uses a variety of nuts in our daily production. We kindly advise you to inform your waitperson of potential dietary restrictions or allergies.
Vermont State Law requires us to remind you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. |
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