Entrees Chef Specials

Slow-braised pork shank, infused with aromatic herbs, garlic, and a robust red wine demi-glace. Presented over a garlic cauliflower mash. Finished with a drizzle of reduced jus for a deeply flavorful finish.

Herb infused heavy cream, vermont cheddar cheese, broccoli with our house seasoning!

Wild Caught U10 Dry Scallop pan served in shell with a herb cream reduction with roasted carrot, leak, and fresh herbs. Topped with herb compound butter brushed puff pastry.

Slow cooked rabbit with garlic and pork belly. Topped with fresh tarragon and creamy apple cider mustard sauce made from Cold Hollow Cider Apple Cider and Heady Topper Mustard from Butterfly Bakery of Vermont & The Alchemist Brewery. Served with roasted potatoes and carrots.

Minced roasted rabbit, locally sourced Champlain Valley Mushrooms, and our house seasoning. Served on toasted corn tortillas, topped with queso fresco cheese, avocado crema, pickled red onions and fresh cilantro.